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Miner Publishing Co., Butte. Mont. 

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TX?i S 


COPYRIGHTED 
NOVEMBER 1911 










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DEDICATION 

> 

To the friends, whose encouragement made this cook 
book a reality, and to those who so kindly contributed 
many choice recipes, and to all interested in making cook¬ 
ery an art. is this little volume dedicated, o 

M A Y S E AR r .ES Jo 11 X STO X K. 





































PREFACE 


“Tell me what you eat, and I will tell you what you 
are,” said the immortal Savarin, and in this day and age 
his sentiments can find an echo ringing true. 

While we, as American as well as western people, will 
not give to the matter of eating an importance out ol 
proportion to its place as a means to an end, we are com¬ 
ing more and more to realize that the question of correct 
eating and drinking is of more serious consequence to 
every one. Nor is there anything new in this; it is only 
that in our time the knowledge is becoming more wide¬ 
spread, and not limited to a few savants. 

It is with considerable pride that the author places this 
little volume before the public, and she feels justified in 
laying claim to originality in a great measure, as in many 
instances the recipes have been improved upon and faults 
corrected, making them all worthy of a trial. Some of 
the best cooks in the west have contributed recipes and 
many are contained herein that cannot be found in any 
other cook book on the market. 


M. S. J. 


8 


WEIGHTS AND MEASURES 

j* 

Four gills equal one pint. 

Two pints equal one quart. 

Four quarts equal one gallon. 

Sixteen ounces equal one pound. 

One-half kitchen cupful equals one gill. 

One kitchen cupful equals one-half pint or two gills. 
Four kitchen cupfuls equal one quart. 

Two cups granulated sugar or one pint weight i pound. 
Two and one-half cups powdered sugar, one pound. 
One heaping tablespoonful sugar, one pound. 

One heaping tablespoonful butter, or butter size of an 
egg, two ounces or one-fourth cup. 

One cup butter, one-half pound. 

Four cups flour, one pound. 

()ne heaping quart, one pound. 

Fight rounded tablespoon fills of dry material, one cup. 
Sixteen tablespoonfuls liquid, one cup. 

Soft butter the size of an egg weighs i ounce. 

One pint Coffee A sugar weighs 12 ounces. 

One heaping tablespoonful granulated Coffee A or best 
brown sugar weighs 1 ounce. 

One generous pint of liquid or 1 pint of finely chopped 
meat, packed solid, weighs 1 pound. 

One quart of sifted flour (well heaped) weighs 1 
pound. 

One pint of best brown sugar weighs 13 ounces. 

Two teacups (well heaped) Coffee A sugar weigh r 
pound. 

Two teacups (level) granulated sugar weigh 1 pound. 
Two teacups soft butter (well packed) weigh 1 pound. 
One and one-third pints of powdered sugar weigh i 
jxmnd. 

One and one-third pints of powdered sugar weigh 1 
pound. 

Two tables|>oonfuls of |>owdered sugar or flour weigh 
1 ounce. 



—9 


One tablespoonful (well rounded ) soft butter equals 
i ounce. 

Four teaspoonfuls are equal to i tablespoonful. 

One pint water or fruit juice weighs i pound. 

One cup water, or two gills, equal 8 ounces. 

One tablespoonful, or 4 teaspoonfuls, equal y 2 ounce. 
Four cups flour sifted equals 1 pound. 

One quart flour unsifted equals one pound. 

Eight or ten ordinary sized eggs equals 1 pound. 

Two cups of cold butter, pressed, equals one pound. 
One tablespoon soft butter equals one ounce. 

An ordinary tumbler, 1 coffee cup, equals one-half pint. 
One pint finely chopped meat, or two cups, equal one 
pound. 

About 25 drops of any thin liquid equals one teaspoon. 
Sixteen ounces equal one pound or a pint of liquid. 
Two tablespoons equal one ounce (liquid). 

One tablespoon of salt equals one ounce. 

Four teaspoons equal on tablespoon. 

Four tablespoons equal one wineglass or one-half gill. 
Two wineglasses equal one gill or one-half cup. 

Two gills equal one coffee cup or 16 tablespoons. 

Two coffee cups equal one pint. 

Two pints equal one quart. 

Four quarts equal one gallon. 

Sixteen ounces ecpial one pound or a pint of liquid. 
Two cups granulated sugar equal one pound. 

Two and two-third cups brown sugar equal one pound. 
Two and one-half cups powdered sugar equals one 
pound. 

Two teaspoons equal one dessert spoon. 

Four cups of liquid equal one quart. 

Four cups of flour equal one quart. 

Two cups milk or water equal one pound. 

Butter size of a walnut equals one ounce. 

Butter size of an egg equals two ounces. 

()ne pint of butter equals one pound. 

One rounded tablespoon of flour equals one-half ounce. 
()ne pint of butter equals a pound. 

( )ne quart of sifted flour equals a pound. 

( )ne large pint of sugar equals a pound. 

Nine large eggs equals a pound. 

A pint of graham, seven and three-fourths ounces. 

A pint of cornmeal, ten and one-fourth ounces. 

A pint of rice, fifteen ounces. 


A pint of samp or coarse hominy, thirteen ounces. 

A pint of tapioca, twelve ounces. 

A pint of bread crumbs, eight and three-quarters 
ounces. 

A pint of raisins, nine ounces (lightly measured). 

A pint of currants, ten ounces. 

A pint of brown sugar, thirteen ounces. 

A pint of maple sugar broken into crumbly pieces, 
equals one pound and four ounces. 

An ounce of butter, two level teaspoon fuls. 

An ounce of flour, four level tablespoonfuls. 

An ounce of cornstarch, three tablespoon fuls (level). 
An ounce of granulated sugar, two level tablespoonfuls. 
An ounce of ground coffee, five level tablespoon fuls. 

An ounce of grated chocolate, three level tablespoon¬ 
fuls. 

An ounce of pepper, four level tablespoon fuls. 

An ounce of salt, two level tablespoon fuls. 

An ounce of cinnamon, four and a half level teaspoon¬ 
fuls. 

An ounce of cloves, four level tablespoon fuls. 

An ounce of mace, four level tablespoon fuls. 

An ounce of curry, four level tablespoonfuls. 

An ounce of mustard, four level tablespoon fuls. 

An ounce of thyme, eight level tablespoon fuls. 

An ounce of olive oil, two tablespoon fuls. 

An ounce of chopped suet, a fourth of a cupful. 


SOME HELPFUL HINTS 


Potatoes, eggs, and vegetables of every kind require 
longer boiling in this altitude than in a lower one. 

In making bread and cakes do not use as much flour 
in a high altitude as you would at sea level. 

In making layer cakes, where two or three eggs are 
used, one very scant cup of sugar is all that is required to 
half that much butter, and where many would use two 
cups of flour, only one and one-half cupfuls is the re¬ 
quired amount. Too much flour makes the cake coarse 
and dry. 

Add a little salt to the whites of eggs before beating, 
as they will froth much quicker by this addition. 

Always cook cranberries in cold water and add sugar 
after taking from the fire. If you wish to make jelly, 
boil rapidly for five minutes, press through a wire sieve 
and use one cupful of pulp to one of sugar and let boil 
five minutes. Only water enough to cover them should 
be used. 

Do not cook more than one pint of jelly at a time, but 
have several small vessels on the stove rather than one 
large one. A small quantity will cook in much less time 
and the color and flavor will be more delicate. 

In making jelly it is better to let it drip all night in a 
cheesecloth jelly bag and then proceed with one cup of 
juice to one of sugar and boil until it runs thick on a 
spoon. 

Jelly is better when made with fruit not quite ripe. 
Plums, currants, blackberries, grape and orange jellies 
should be made of fruit not quite ripe. 

In making boiled icing, let your rule be one scant cup¬ 
ful of sugar to the white of one egg and after the eggs 
are beaten stiff, add one tablespoon fill of granulated 
sugar to them before pouring over the boiled syrup. Do 
not make icing on a stove where there is much steam 
arising from boiling meats or vegetables as it is liable 


— 12 — 


to go to sugar. Do not beat icing close to an ojxmi 
window. 

Parboil anv kind of game, if the wild flavor is not de¬ 
sired, in cold water in which a carrot, onion and some 
parsely have been added. 

Glazing is coating the outside of cooked meats with 
melted meat glaze, which is beef stock boiled down to 
a thick jelly and when needed it is melted and put on 
with a brush and then dried in a warm oven for a while, 
(iilding is brushing the surface with the beaten yolks of 
eggs and drying in an oven. 

In making layer cakes use butter to grease the pans, 
and then dredge with Hour. Do not use lard. 

Always beat up cake batter with a wooden spoon in 
an earthen dish. 

In using sour cream or milk, in addition to soda, which 
must be dissolved in warm water, use a scant teaspoon¬ 
ful of baking powder in the Hour. 

In this day of modern yeast cakes, long and continued 
kneading is not necessary, but always mix the ingredients 
thoroughly. 

Make baking powder biscuits so soft that the dough 
will be difficult to handle and bake immediately after 
they are mixed. 

The most obstinate ink stains can be taken out, by 
soaking the spot with lemon juice and then sprinkling 
with salt. Hang in the sun until dry and do not pour 
on hot water before doing this. 

Take out peach and cherry stains by bathing the spots 
with a strong solution of hyposulphite of soda and then 
apply a paste of tartaric acid and water. Let dry and 
then wash. This never fails. 




— 13 


SOUPS 

Volumes have been written and lectures without num¬ 
ber have been delivered before hundreds of cooks, yet 
there is more unpardonable carelessness displayed in 
soup making than in any other branch of cookery. 

Stock is easily made if one only takes care in prepar¬ 
ing it and is careful that it is strained and skimmed. 
Soup meat should be free from fat and he put in cold 
water. It should not heat -rapidly the first hour; on the 
contrary, heat gradually the first hour, so that the meat 
juices may be extracted. Then place on back of the 
stove where it will simmer for five hours. Set aside to 
cool, then skim off every particle of fat that rises to the 
surface, and be sure to strain through a fine wire strainer 
or cloth bag. 

To make good stock, use two and one-half pints of 
water to one pound of bones and meat. Chicken, veal 
or beef, which can be boiled together, make excellent 
stock, also bits of steak, roast and bones of fowl added 
together make good soup stock. 

For plain soup, use one soup bone, one slice of ham, 
one onion, fried, a whole carrot, three cloves, one bay 
leaf and a stalk of celery if it is in the house. Boil four 
or five hours, skimming frequently during the boiling 
process. Set aside and skim and strain, and it is then 
ready to serve. Put stock away in a covered stone jar. 

BOUILLON. 

About two pounds of soup bone, one whole chicken, 
a generous slice of ham, a few leaves of parsley, one car- 
rrot, one small onion, small stick of celery, two whole 
cloves, two bay leaves, two pepper corns and about three 
or four quarts of cold water. Let boil slowly for five 
hours. Take off and let set over night. The next morn- 


—14 


ing skim off the fat and put on the stove to heat. Beat 
the whites of two eggs to a froth and add to the soup 
when hot, with the shells, let it come to a boil and skim 
again, then strain through a jelly bag. If not wanted 
clear add caramel, a recipe for the same being given 
elsewhere. 


ROUX FOR SOUPS. 

To thicken soups, it is better to cook the butter and 
flour together before adding the soup. One large table¬ 
spoonful of butter, let it melt in a granite saucepan or 
any bright pan, and when it bubles stir in one spoonful 
of flour and cook, and then into the mixture pour the soup 
and stir until smooth. 

GUMBO SOUP MADE WITH CANNED GUMBO. 

Place a large slice of ham in an iron kettle and fry 
until well done, then lift out and have ready the meat 
of one chicken cut up into small pieces, which fry in the 
fat until brown and done. Lift out the breast and set 
aside. Then pour over the chicken meat three pints of 
water and let simmer for two hours. 

A can of tomatoes, to which add two bay leaves, two 
whole cloves, two pepper corns and a stick of cinnamon 
with an onion; stew until all are tender, then strain 
through a puree sieve. Add to the chicken soup and into 
another kettle, make a roux of a tablespoonful of butter 
and one of flour, and add the tomato and broth to this 
add and boil for two or three minutes. Cut up the chick¬ 
en breasts into small bits, add also one can of gumbo 
Salt and pepper to taste and finish with a tablespoon ful 
of tomato catsup and one of Worcestershire sauce. A 
few ? chopped olives may be added. 

TOMATO SOUP. 

One can of tomatoes or one fresh one. Put on to boil, 
with one small carrot, one onion, one bay leaf, three 
cloves, two pepper corns, a salt spoonful of black pepper, 
a sprig of parsely. Let boil slowly for twenty minutes 
or until the carrot seems tender. Strain the mixture 
through a jelly bag. Add one pint of good, highly sea- 


— 15 — 

soned stock and put on the fire to heat. Make a roux in 
another saucepan of a spoonfulof butter and one of flour 
and pour over mixture. A few moments before serving 
add one teacupful of sweet cream which has been heating 
in a cup placed in water on the stove, to which has been 
added a scant fourth of a teaspoonful of soda, a table¬ 
spoonful of tomato catsup, teaspoonful of Worcester¬ 
shire sauce and a few dashes of tabasco. Serve with 
whipped cream on each cup of soup. 

The tomato soup may be made without the stock. 
BROWN BEAN SOUP. 

Cook until well done a pint of brown beans; it will 
take several hours. When done press enough through 
a vegetable ricer to make a heaping pint of pulp. Have 
ready one pint of stock or hot water if stock is not avail¬ 
able and mix with the pulp. Cut up two thin slices of 
breakfast bacon in small bits and put in a stewpan to 
fry. When the fat is all out, add one scant tablespoon¬ 
ful of flour and let it bubble, then pour over the mixture. 
Season well with salt and pepper, unless the bacon 
makes it salt enough. Keep the bits of bacon in the soup 
and cut up two or three chili peppers and add them with 
some croutons. 

DUTCH DUMPLINGS FOR SOUP. 

Put on the stove in a small stew pan, one large cupful 
of sweet milk, add one-half cup of butter and small tea¬ 
spoon of salt. When it boils stir in tnough flour to make 
very thick batter (it is best to make a batter of the flour 
and water before adding.) Take off and add two beaten 
eggs and let get cold. Make into little balls and drop in- 
the soup. If there is not flour enough added, the dump¬ 
lings will separate and dissolve, but some like it better 
that way, as it serves to thicken and make the soup richer. 

OX TAIL SOUP. 

Ox tail soup is made by using two ox tails, one slice 
of salt pork, a carrot, onion; stalk of celery and twopepper 
corns. Cut up the pork and put into a large sauce pan. 


W hen beginning to try, add the onion and then the tails 
cut into pieces at t he joints. Take the joints and onion 
with the vegetables and put into a soup kettle and cover 
with a gallon of water; let simmer four hours. 

CHICKEN SOUP. 

One large hen, break up and put into kettle with a gal¬ 
lon of water; let it cook for half a day. An hour before 
taking off, add a cupful of rice and boil with the stock. 
Take off and cool. Skim off all the grease and strain 
soup through a sieve, pressing the rice through also. 
Season with pepper and salt. 

CALF’S HEAD SOUP. 

This is a difficult and at times quite unsatisfactory soup 
and a new beginner should not attempt it. 

let the butcher prepare a calf’s head, that is, clean it 
and take out the brains and tongue. When it is brought 
to you, cut off all the meat on the head, crack the skull 
and cut to pieces, and put over the fire in one gallon of 
water, together with the tongue, meat, a few sprigs of 
parsley, a stalk of celery, a bay leaf, three cloves, four 
pepper corns, a small carrot and one turnip, a small piece 
of cinnamon. 

Let alk boil for six hours, after which strain and set 
aside until next day. Have another kettle of stock made 
of a whole chicken and a small knuckle of veal, boiled 
with three quarts of water until there is less than one pint 
of liquor. Boil three hours and then strain and set aside 
to cool before skimming. The next day take the chicken 
meat and meat from the calf’s head and cut up into dice 
and then cut a slice of ham into strips and put it in one 
spoonful of butter, add a tablespoonful of flour, and when 
it boils add the combined liquors from the calf’s head and 
the chicken broth. Add the meat and two hard boiled 
eggs chopped. The juice of half a lemon and a wine- 
glassful of sherry or madeira. 

OYSTER SOUP. 

To one quart or 25 oysters, add half a pint of water. 
Put the oysters on the fire in the liquor. The moment it 


begins to simmer (not boil, for that shrivels the oysters) 
pour it through a colander into a hot dish, leaving the 
oysters in the colander. Now put into a sauce pan two 
ounces of butter, that is, a lump about the size of an or¬ 
dinary egg, and when it begins to bubble, two ounces of 
Hour, and let the roux cook a few moments. Then add 
to it the oyster juice and half a pint of cream and one- 
half pint of milk which has been brought to the scalding 
point in another vessel. Season with salt and cayenne 
pepper and after skimming, add the oysters. Do not let 
it boil. 


BROWN BEAN AND TOMATO SOUP. 

One quart can of tomatoes boiled with one onion and 
one quart of cooked brown beans. Pour over hot water 
until they are covered. After boiling for three-quarters 
of an hour, strain through a sieve and put into a sauce¬ 
pan, one slice of ham or three of bacon cut into strips; 
when fried add a spoonful of dour, and when the mixture 
is cooked add the beans and tomatoes. Season with pep¬ 
per, salt, tomato catsup and a dash of tabasco. 


CARAMEL SAUCE FOR SOUPS. 

Into a sauce pan put one and one-half cupfuls of gran¬ 
ulated sugar and a tablespoon of water, stir constantly 
until it assumes a dark brown color, but do not let burn 
nor scorch. Add a teacupful of water (hot) and let it 
boil until it becomes smooth, add a little salt, cool and 
strain and put into an airtight bottle. 

To make noodles for soup, break into a bowl one egg, 
add a pinch of salt and pepper and beat together. Add 
llour enough to roll thin, and roll on a bread board and 
let stand until quite dry; then roll up and cut fine with 
a sharp knife. Twenty minutes will be long enough to 
cook them in the stock. 

When once the soup stock is made, it is an easy mat¬ 
ter to vary the soup, by adding noodles or macaroni, 
vermicelli, dumplings, forcemeat balls, poached egg, to 
each plate, cooked vegetables and many other variations. 
A favorite vegetable soup is made by cooking a whole 
carrot, a whole turnip or rutabaga, one potato, an onion. 


all together and then put the mixture through a fruit 
or vegetable press. 


ONION SOUP WITH CHEESE. 

Three pounds of lean soup meat and one slice of raw 
ham. Fry the ham in the soup kettle and when all the 
fat is out, put in the soup meat and brown every side. 
Now pour over this three quarts of cold water and four 
sticks of celery and simmer for four hours. Lift off the 
stove and set aside to cool. Skim off the grease and 
strain. Season well with salt and pepper. Fry four 
medium sized onions that have been sliced very thin in 
butter, being very careful not to let burn or scorch. They 
must be a delicate pink color and add to the soup stock. 
Simmer slowly for half an hour. Have one cupful of 
good cheese grated and a slice of bread toasted for each 
dish of soup. Pour over the soup and sprinkle thickly 
with the grated cheese that must be mixed with the yolk 
of one hard-boiled egg. grated fine, and paprika enough 
to color slightly. 


CARROT SOUP. 

Scrape and boil until tender six carrots. Press 
through a vegetable ricer and add one pint of scalded 
milk. Make a roux of one tablespoonful of butter and 
one of flour cooked together and pour over the pulp and 
hot milk. When cooked, add one-half cupful of sweet 
cream and serve in cups with a spoonful of whipped 
cream on top, which must be sprinkled with cayenne or 
paprika. 


CREAM OF PEA SOUP. 

Cook one pint of fresh garden jn.as or one can of small 
tender ones to a pulp and press through a fine wire 
strainer. Make a roux as al>ovc and ]>our over the pulp. 
Add to this one cupful of sweet milk and one-half cupful 
of cream. Salt and pepper well and when it boils up 
serve in cups with a spoonful of whipped cream on top 
of the cup. 


Cream of asparagus, corn, celery, potato or lettuce 
soup may be made in the same way. A little chopped 
parsely is added to the potato soup, which must have an 
onion boiled with the potato and lifted out. 






















— 20 — 


MEATS 


ROAST TURKEY. 

Singe, draw and wash the fowl. Use a dry stuffing, 
which is made as follows: fake three loaves of bread 
two days old. Cut off all the crust and crumble rather 
line. Put into a large sauce pan one cupful of butter, and 
when it has melted add the bread crumbs, which have 
previously had plenty of black pepper and salt mixed 
through them. 

Salt the inside of the turkey and fill with this stuffing, 
and sew up. Turn the wings back and draw the legs 
down and tie in place. A small turkey of eight or nine 
pounds should cook at least three hours. Baste often, 
and occasionally pour over it melted butter and sprinkle 
a little flour over, also. Cut up the giblets, and add to 
the sauce, which has been made with the turkey fat. two 
tablespoonfuls of flour and milk enough, if white gravy 
is desired, to make the proper consistency. 

FRIED CHICKEN. 

Cut at the joints and dry each piece in a cloth. Roll 
in flour, through which has been mixed pepper and salt. 
Use half butter and half lard, as all butter scorches too 
easily. Fry slowly for three-quarters of an hour, unless 
the chicken is very small; then half an hour is sufficient. 
It must cook slowly and be allowed to brown gradually. 
Make a sauce with flour cooked in the fat and milk and 
cream jxmred over it and cooked until it thickens. Be 
sure to season well. 


BEEF STEAK. 

If possible, broil a steak, which task is made easy now 
that gas ranges are in use. To cook meats successfully. 


- 21 - 


especially steaks, chops and others that are better for 
being broiled, a gas range is recommended. If one has 
not the gas range, and lacks the confidence to broil over 
live coals, and does not own a broiler, it is better to saute 
the steak. Use a flat iron skillet or iron cake griddle. 
Rub just enough fat over it to keep it from sticking and 
lay on the steak, which should be at least one inch thick— 
two would be better. When it begins to cook, turn it, 
but do not stick the fork through the meat, as the juices 
will run out. Do not season while cooking, but wait until 
it is nearly done. Have one-third of a cupful of butter 
in a tin cup on the stove, to which are added salt and 
pepper, and some chopped parsely, where the flavor is 
desired. Have the platter very warm and pour some 
melted butter on the plate, and the remainder over the 
meat after it is in the platter. 

LAMB OR MUTTON CHOPS. 

Trim and cut oft* nearly all the fat. Rub with good 
oil and place in a wire broiler and cook on gas stove. 
Pepper and salt them when nearly done, as seasoning the 
meat while cooking toughens the fibers and draws out 
tbe juices. 


FRIED OYSTERS. 

Take large eastern oysters and drain and dry on a 
clotb. Dip first in bread crumbs, then in beaten egg, to 
which salt, pepper and a tablespoonful of cream lias been 
added, and lastly in bread crumbs, and fry in hot lard 
until brown. 


BEEFSTEAK IMPERIAL. 

Broil a porterhouse steak, so that it is rather rare when 
ready to serve. Have broiling some thick, juicy steak 
in another broiler. Do not allow it to reach a point other 
than rare. Have a plate hot to receive the steak, and put 
a few pieces of good butter in the bottom of the plate. 
Now, just a moment before the porterhouse steak is ready, 
lift the other steak and put it in a strong squeezer and 
press all the juice out of it and pour over the steak at 


— 22 — 


once, sprinkle pepper and salt plentifully over it and put 
in the oven a moment to become warmer. 

PORK PIE. 

Take pork chops, or, better, pork tenderloin. Cut into 
two-inch pieces and put on the stove to stew. Add a 
slice of onion and two bay leaves. Stew gently for two 
hours, when lift out the bay leaves and onion pieces and 
thicken with flour. Pepper and salt well and half fill a 
large pan. Cover with a rich biscuit dough and bake 
until it is done. Twenty minutes should do it. 


FILLET OF BEEF. 

As a fillet of beef is the most expensive cut from the 
beef, it is not used as generally as the other cuts, but 
will give directions for preparing and cooking. All the 
skin and fat must be removed from the fillet, from one 
end to the other. Remove the sinewy skin covering the 
upper part of the fillet. The fat inside is the only jiortion 
usually allowed to adhere to the meat. Larding may be 
done at home as well as to have the butcher do it. Secure 
a larding needle and run slender strips of salt pork or 
bacon through it, and then, at equal points over the meat, 
insert the pieces of pork, leaving the ends that remain 
outside of equal length. 

Place into a small baking pan in the bottom of which 
are small pieces of pork or suet. Season plentifully with 
pepper and salt and add a large cupful of stock. Then 
lay upon all this the fillet of beef. Three-fourths of an 
hour is sufficient to cook a fillet weighing three pounds. 
Baste often. Serve with mushroom sauce. 


TO MAKE THE MUSHROOM SAUCE. 

A cupful of good stock, free from fat, and a few 
spoonfuls of the liquor from the French mushrooms 
Thicken with water and flour cooked together, season 
well with ]>epper and salt, adding a few drops of lemon 
juice, add the mushrooms and serve as soon as heated 
thoroughly. The Hour may be browned if desired, and 
half a wineglass of good sherry used. 





CROQUETTES. 

In making croquettes, there is one rule to be followed. 
Cook the meat, whether it be chicken, fish, veal, sweet¬ 
breads or lamb. After seasoning well make a sauce of 
stock or milk, by rubbing together flour and butter, and 
cook in the milk until it thickens. Pour over the meat, 
stirring, and if there is not enough sauce made to make 
the mixture very soft, add cream until it is too soft to 
mould; then set on the ice until it hardens. In chicken 
meat or beef that has been chopped very fine, add the 
grated rind and juice of one large lemon; if it is fish, it 
is well to rub the dish that it is minced in with a bud 
of garlic, then proceed and mix the sauce with it. When 
the mixture hardens, mould into small cones and roll 
first in cracker dust and then in beaten egg, and cream, 
and lastly in bread crumbs, and fry in boiling lard. 

Several trials will make one adept in making cro¬ 
quettes, but care must be taken to have the mixture moist, 
very moist; otherwise, they will be dry when cooked. 
When the mixture is very moist and docs not harden 
sufficiently on the ice to mould nicely, add two crackers, 
sifted. 


FISH CROOUETTES. 

#-w 

Cook and mince one pint of whitefish, or any kind of 
good fish. Salt and pepper well. Make a sauce of one 
cupful of milk or stock, by thickening with a tablespoon¬ 
ful of flour mixed with milk. One tablespoonful of 
melted butter. When cooked, add to the fish, and if not 
enough to make it quite soft, add cream until it is too 
soft to handle and then set on ice until it hardens. Mould 
into any form and fry in boiling lard. 

Chicken croquettes are made in the same way, with 
the addition of the lemon rind and juice. Sweetbread 
croquettes also are made in the same manner. 

CHICKEN, VEAL OR FISH CROQUETTES. 

Cook the meat and chop up fine.. Mix with pepper 
and salt. To a pint of meat, or close to that amount, use 
a pint of good stock, or half cream and milk. Add butter 
the size of a small egg, and when it scalds, thicken with 


— 24 — 


a sjKX)iiful of flour. Take off, and, when cool, add to 
the meat. It should he very soft. Add the grated rind 
and juice of one lemon. Put the mixture on ice and let 
harden. Then mould in cone shanes and roll first in 
bread crumbs, then in egg and cream beaten together; 
then, lastly, in bread crumbs. Immerse in boiling lard 
and fry to a rich brown. 

CHILI CON CARNE. 

Chop into small pieces one pound of beef; two small 
onions; two potatoes; two ripe tomatoes, or one-half 
can; add to this three pints of water, a little salt, and 
one tablespoon fill of chili powder. Cook until the meat 
is tender, then thicken with one tablespoon ful of flour 
and serve. 


CHILI COLORADO. 

Cut two chickens, as for stewing, and cook in water 
to cover until about half done. Add a little parsley, and 
a few onions. I'ake one-half pound of pepper pods— 
remove the seeds and pour on boiling water and let steam 
for ten or fifteen minutes. Pour off the water and rub 
through a sieve until all the juice is out; add the juice 
to the chicken and cook for about a half hour; now add 
a small piece of butter, flour to thicken, and a little salt. 
Fix a dish with a border of cooked rice around the edge 
and serve the chili in the center while very hot. 

BEEFSTEAK SPANISH. 

Lay a slice of upper round steak, about two pounds, 
rather more than two inches thick, in a pic pan, leaving 
the rim of suet on the meat. Add a small cup of water 
and baste every ten minutes for half an hour, baking in 
a moderate oven. Remove from the oven and sprinkle 
over a little salt and half a spoonful of pepper; cover 
with a layer of sliced onions and bake fifteen minutes 
longer. Sprinkle with more salt, then cover with a layer 
of chopped tomatoes, either fresh or canned, and bake 
again for fifteen minutes. Lastly, sprinkle the top with 
grated cheese and place in the oven long enough to melt 
the cheese, and serve with the gravy. 


SPICED STEAK. 


Brown well on both sides in a baking pan a thick sir¬ 
loin or porterhouse steak. Then add sliced onion, all 
kinds of spices, salt and pepper with tomatoes enough 
to cover. Cook in a casserole about half or three-quarters 
of an hour. 


CHICKEN A LA KING. 

Take the white meat fromtwo medium sized chickens. 
Cut into rather large pieces, about two inches long and 
■one wide. Sprinkle over it a generous teaspoonful of 
salt, white pepper and paprika. Pour over it. one 
cupful of sherry. fake one small onion and slice 
very thin and cook until a light brown in one-third cup 
of good butter and then add two tablespoonfuls of flour 
and cook until very smooth, and while hot pour over 
two cups of sweet cream that has been heated in a double 
boiler. Cook for a minute, then add the chicken and the 
beaten yolk of one egg and stir gently. Taste and if not 
enough salt, paprika, and sherry, add more. Serve this 
on delicately browned slices of toasted bread. 

CHICKEN SNOW. 

()nc pint of the white meat of chicken minced very fine. 
()ne-fourth cupful of veal or chicken stock. One scant 
cupful of chicken stock, heated. One cupful of thick 
cream. Salt and pepper generously. One tablespoon ful 
of quick gelatine, the kind that will dissolve quickly. 
Soak the gelatine in the cold stock, and add it to 
the hot stock, milk will do if the stock is not on hand. 
Whip the cream until stiff. After the gelatine begins to 
set, beat with an egg-beater until it is frothy, add the 
whipped cream and the minced chicken and mould. When 
cold, cut into little cubes, and serve with mayonnaise 
dressing which has been made light and frothv with 
whipped cream and a few chopped olives. Spanish 
peppers may be used if desired. 


NAPOLETONO. 

(MRS. PLASTINO, OF SPOKANE.) 

Take either veal, beef or chicken, put some lard in a 
kettle and brown well. When brown, put in half an 
onion, or two garlic buds, cook for half an hour, then add 
one can tomatoes; let boil until the tomatoes are nearly 
all cooked down. Season well and add two cups of 
water, or more, and cook until very tender. Boil mac¬ 
aroni until tender, and drain and place in a dish one layer 
of macaroni, one layer of Roman cheese, one layer of 
the stew; take a fork and mix well; add another layer 
of macaroni, cheese, and the remainder of the stew on 
the top and serve. 


ALLA SPAGNOLO. 

(MRS. PLASTINO, OF SPOKANE.) 

Make same stew as for the above. Take one cup of 
rice and soak in hot water for ten minutes. Chop fine 
some pork or veal, season with salt, pepper, and parsley, 
and mix with the rice. Take some cabbage leaves and 
spread this mixture on them, not very thick, and roll up. 
Put in a porcelain kettle, pour over the stew and cook 
about an hour and a half, until the rice and cabbage are 
done. 


NUT ROLL. 

Two cups of nut meats. Four cups of bread crumbs. 
Two tablespoonfuls of melted butter. Three eggs, well 
beaten. One tablespoonful of ground onion. One-half 
cupful of water. One teaspoonful of salt. One-half tea¬ 
spoonful of paprika. 

For basting use one-half cup of nut meats, and one- 
half cup of water seasoned with salt and pepper. Cook 
three-fourths of an hour and baste every ten minutes. 


MINESTRONI. 

(MADAME FLORENCE DOR I A, SPOKANE.) 

A good meaty soup bone; a small veal bone; four 
quarts of water, to which add one can of tomatoes, three 
good sized onions, sliced. Boil five hours slowly, then 


27 - 


take off the stove, skim and strain. Into this cut up one 
large potato, one large turnip, some cabbage, string 
beans, one can of com, a large carrot, one-half can of 
peas, and one-fourth of a cupful of brown beans, that 
have been soaked over night. Boil all until tender, and 
before serving add a cupful of cooked rice. This can 
be poured over the toast and served from a vegetable 
tureen or deep platter. This must be seasoned to suit 
the taste as it cooks. 

ALBONDIGAS DE GALLINA. 

One chicken; two small onions; one egg; one tea¬ 
spoonful of spearmint; one small clove of garlic; one 
teaspoonful of lard; one-half of a green pepper; two 
teaspoonfuls of salt; three teaspoonfuls of flour; one 
teaspoonful of black pepper. Remove the meat from 
the bones and chop very fine with the garlic, one onion 
and the mint. Mix these with the other ingredients, and 
roll in balls about the size of a pigeon’s egg. Mince the 
other onion, fry it brown in a sauce pan, add two quarts 
of boiling water, drop the balls in and let boil for an 
hour. These may also be made of veal or lamb. 


BAKED HAM. 

Boil a small ham until a fork can be run through it 
easily. Take from the fire and cut off all the skin. Have 
a pint of soft bread crumbs and mix with equal parts 
of brown sugar and cover the ham well, pressing it firmly 
into the flesh. Put it in a pan and baste with port or 
claret. Bake until brown. 


HAM TIMBALES. 

(Original.) 

Take some ham and boil it well. How to use it, I soon 
will tell. 

Be sure to secure a good meat chopper, 

Cut the ham into pieces and place in the hopper. 

Fill a pint measure full and round, 

Of the cold boiled ham after it’s ground; 

Add three eggs, beaten until light. 


28— 


Then three soda crackers rolled just right; 

Cupful of milk, rich and sweet, 

A dash of cayenne, to increase the heat. 

A pinch of salt, O, so small; 

Now mix it well or not at all. 

Take twelve timbale moulds and place in a row, 

LUitter and dredge with cracker dust—you know. 

Leave enough room for the timbales to rise, 

Fill three-quarters full if you want to he wise. 

Surround with water in a shallow pan, 

Place in the oven as quick as you can. 

It will take twenty minutes in an oven slow, 

To cook these timbales, that I know. 

While they’re getting done, the sauce we’ll* make. 

For it a pint of good rich cream we’ll take. 

Put into a double boiler, add an onion whole. 

When scalded well, lift out of the bowl. 

One-quarter cup of butter, rub with flour half as much. 
A spoonful of Worcestershire adds a piquant touch, 

To the mixture, two eggs boiled, chopped up fine, 

Add and pour over the timbales and we are ready to dine. 
Sprinkle over with parsely and peppers green. 

And a prettier dish, you have never seen. 

A dish of ham and eggs—my own recipe. 

Quite novel and tempting, as you can see. 

CHICKEN TIMBALES. 

Let the cook, who is anxious to learn to make chicken 
timbales, bear in mind that the process requires care, 
unlimited patience and the closest attention to details. 
They make a fine entree; therefore, are very popular. 

To make the forcemeat, use the uncooked breasts of 
two chickens, one-half pint of cream, one-fourth pint of 
bread crumbs, three tablespoon fills of melted butter, one 
teaspoonful of salt, some white pepper and the whites of 
two eggs. 

lake off all the meat from the breasts and run it 
through a meat grinder, then rub it through a coarse 
sieve, using a heavy spoon or potato masher to force it 
through. Put the bread and cream in a sauce pan ( which 
may be previously rubbed with a bud of garlic, if the 
flavor is relished), otherwise add two cloves and a shred 
of onion to the cream. Let this cook slowly for fifteen 


—29- 


minutes. Add the butter, salt and pepper and meat to 
this mixture, and lastly the beaten whites of the eggs. 
Stir the paste well until everything is mixed thoroughly, 
then put aside to cool. When cool, butter the small 
moulds, and they can be dotted with tuffles if desired, or 
left plain, and line them with the forcemeat, made of 
the cream, chicken and bread crumbs. Then have ready 
the filling, which is prepared as follows: One and one- 
half teacupful of sweet cream, a half-pint of cooked 
chicken ; use what is left of the chicken, after the breasts 
were taken out. Cut into small dice and mix with two 
tablespoonfuls of chopped mushrooms, one-half a table¬ 
spoonful of flour, some salt and pepper to taste, and two 
teaspoonfuls of chopped truffles. Make a white sauce of 
cream and flour in a double boiler, and after it is cooked 
add the chicken and truffles. Add, after taking off the 
fire, a few drops of onion juice or a tablespoonful of 
Worcestershire sauce. 

Xow fill the moulds with this mixture, that have al¬ 
ready been lined with the forcemeat, and cover the top 
with the forcemeat. Place the moulds in a deep pan and 
pour enough warm water to more than half surround 
them, and bake in the oven, which must be moderate, for 
twenty minutes, or a little more will not hurt. 

They may be served with a sauce, or plain, or with 
pease. 


FISH TIMBALES FILLED WITH OLYMPIA 
OYSTERS (Original). 

Take a little less than i pound of raw whitefish, halibut 
or sturgeon, chop it well and run through a sieve. Pep¬ 
per and salt well. Have one-half pint of cream on the 
stove, let it remain until it scalds, with half an onion in 
it. Now lift out the onion and add one-fourth of a pint 
of bread crumbs, and cook for a quarter of an hour. Now 
add one-fourth of a cupful of butter, some white pepper 
and the meat, with the beaten whites of two eggs. Have 
on the stove half a pint of Olympia oysters, to which 
add two tablespoonfuls of cream, some pepper and salt. 
When thev are scalding hot, thicken with a teaspoonful 
of flour, mixed with water. Stir in the oysters and add 
a teaspoon ful of Worcestershire sauce. 


3 °— 


Butter timbale moulds and then sprinkle with bread 
crumbs. Line with the cooked fish and nearly fill with 
the oyster mixture. Cover with the fish forcemeat, and 
when all are filled, set in a pan of hot water and cook 
for half an hour in the oven. Serve with cream sauce 
or a white sauce, colored with anchovy paste. 


TIMBALES OE OLYMPIA OYSTERS. 

One pint of Olympia oysters, drained for an hour in 
the colander. One cup of cream, a spoonful of butter, 
melted, three fresh eggs and two sifted crackers. Pepper 
and salt. Mix all together and half fill timbale moulds 
with the mixture. Set in pan of hot water and bake in 
the oven twenty minutes. 


EGG TIMBALES. 

Six fresh eggs. Some salt and pepper. Beat the eggs 
separately and add one cupful of cream and three table- 
spoonfuls of sifted cracker crumbs. Partly fill buttered 
moulds and put in the oven with hot water in the pan, 
as with the other timbales, and bake fifteen minutes. 
Serve with a white sauce, with chopped parsely mixed 
through it. 


CASSEROLE OF CHICKEN. 

Cut up the chicken as for a stew. Roll each piece in 
flour and pepper and salt. Now fry each piece in fat 
from pickled or salt pork or ham, using the skillet. When 
each piece is brown, lay into the casserole, but put a few 
slices of pork in the dish and cover with the chicken. 
Crush three peppier corns and add a mere sliver of garlic, 
if the flavor is desired, and pour over one pint of water 
or stock. Put on the lid and put in the oven for two 
or three hours, depending upon the size of the chicken 
and its age. Half an hour before it is ready to serve, 
have a pint of sauce made from some chicken stock or 
hot water, a tablespoon fill of butter, the same of flour, 
a can of French mushrooms, a tables|>oonful of Wor¬ 
cester sauce, and add to the chicken in the casserole. 

Many prepare the chicken entirely in the casserole; 


that is, fry it and get the entire fowl read) in the dish. 
This way is easier. 

BELGIAN HARE OR JACK RABBITS. 

Cut up the rabbit in rather small pieces and roll in 
flour. Have a large black kettle on the stove and fry 
in it a slice of ham or half a pound of salt or pickled 
pork. Add two tablespoonfuls of lard. Now add one 
piece at a time of rabbit and brown all over, adding an¬ 
other before it is time to take it out. Have a casserole 
dish on top of the stove, with a few slices of breakfast 
bacon laid inside. As the rabbit is browned, lay it in 
the dish and continue until it is all browned. Then add 
very sparingly a few shreds of garlic, three pepper corns, 
sprinkle thickly with flour, add a cupful of hot water and 
cover and place in the oven. It should remain nearly 
three hours, as the secret in having the rabbit good is 
making it tender with slow cooking. It* you have no 
casserole, put the meat back into the kettle and cover 
tightly and simmer four hours. Just before serving, add 
some more hot water and thicken the mixture with a 
tablespoonful of flour. 

A little sherry may be added, if the flavor is desired. 

CHICKEN PIE. 

Cut into pieces two small young hens and stew until 
done; it all depends upon the age of the fowl how long 
it is to he cooked. Pour over one pint of milk and cream, 
mixed, and thicken with flour and milk—one’s judgment 
must be used as to the quantity to make. Pepper and 
salt well. Now pour into a deep pan, reserve a bowl of 
the gravy in the kettle to serve with the pie. Make a 
pastry with two coffee cupfuls of flour, a small teaspoon- 
ful of baking powder, one-half cupful of lard or butter 
and one cupful of sweet cream. Salt, of course. Mix, 
roll and line a pan with the dough and cover top of the 
chicken and gravy, and bake until the crust is done. 


ESC A ELOPED VEAL. 


Two cupfuls of chopped veal. One cupful of bread 
crumbs, two hard-boiled eggs, chopped, a few sticks of 


celery, chopped, one tablespoonful of salt, a little pepper, 
a little grated or minced onion, two eggs and one pint 
of milk. Chop the veal and eggs, crumble the bread, add 
the seasoning, milk and raw eggs, and put all in a baking 
dish and hake until a good brown. 


POT ROAST. 

Have the butcher give you a cut off the round. Lard 
it or run small pieces of breakfast bacon here and there 
through the inside of it. l ake the marrow out of the 
hone and mix with a cupful of bread crumbs, two chili 
tepins, a little celery, chopped, some salt, and bind al¬ 
together with a beaten egg. Now lay the meat Hat, hav¬ 
ing the side with the bacon in it up. Spread the dressing 
over it, roll and tie well. 

Put an iron kettle over the stove and heat well. Put 
into it one-fourth of a pound of salt pork and fry out. 
Lift out the pork and brown the meat in the hot fat until 
it is seared all over. Now place it in the bottom of the 
kettle and lay slices of bacon over it, two pepper corns, a 
shred of onion, and two hours before it is clone (it should 
simmer slowly for four hours) add three carrots cut into 
slices, two potatoes, also cut up, and cook slowly. Lift 
out and make a brown gravy with a tablespoonful of 
flour, mixed with water and cooked in the liquor. 


PRESSED CHICKEN. 

Boil one large chicken until the meat falls from the 
hone. Then boil the stock until it is reduced to a pint and 
will jelly when cold. Pick the chicken to hits and add 
one pound of sweetbreads that have been boiled for 20 
minutes in water with a large onion. Put the sweet¬ 
breads in cold water and take off the fiber and skin and 
cut into small pieces, using silver knife. Mix the chicken 
and sweetbreads together and pepper and salt well. Pour 
over the stock and add four hard-boiled eggs, cut into 
slices, and one cupful of stuffed olives also cut into slices. 
Put in a mould the day before wanted and turn out and 
slice. 


- 33 - 


JELL I ED CHICKEN. 

l ake one large tender chicken and boil until tender. 
C'ut the meat into dice. Salt and pepper well and sprinkle 
generously with paprika. Soak one-half box of Knox’s 
gelatine in warm water for five minutes. Add one quart 
of the chicken stock to the chicken, then stir in the dis¬ 
solved gelatine and lastly add four sliced hard-boiled 
eggs and one can of chopped pimentoes, the kind that 
come in small cans, and turn into a mould. A square 
bread pan is the nest to use. For a company of 50 people 
use this recipe five times. 

JELLIED VEAL. 

Two pounds of milk fed veal; boil forthree hours, 
reserving the stock. Boil four eggs. Cut into bits one 
can of sweet peppers. Season the veal well with pepper, 
salt and paprika. Soak one-half box of Knox’s gelatine 
or any quick gelatine and pour over the chopped veal 
one quart of stock, add the eggs and peppers and pour 
into a mould. Let stand over night and serve with may¬ 
onnaise dressing. 


CHICKEN WITH CURRY. 

Prepare the chicken as for fricasee, and when tender 
season well with pepper and' salt and add enough pow¬ 
dered curry to suit the taste. Pour over milk and cream, 
with a large lump of butter and thicken with a tablespoon¬ 
ful of flour, rubbed with the butter, and cook, and just 
before serving add one banana which has been mashed 
to a paste, and finish with paprika. Serve with rice. 

SQUAB IN CASSEROLE. 

Prepare the squab as for broiling. Stuff each one with 
bread crumbs moistened with butter (the bread must be 
fresh, not stale), and mixed with chopped hard-boiled 
eggs. Fry the birds until they are quite brown, then 
place in the casserole and pour a pint of chicken or veal 
stock over them. Mince one red pepper and sprinkle 
over and cover up and let cook slowly on top of the stove 


—34 





for an hour. Just before serving, add one can of button 
mushrooms, after the liquor has been strained off. Lift 
out the squab and put them where they will keep very 
hot and rub a large spoonful of butter together with one 
of flour and add to the liquor inthe casserole. Garnish 
with parselv and bits of red jelly. Season well. 


CHESTNUT STUFFING. 

For a medium sized turkey, boil one pound of chest¬ 
nuts for three-quarters of an hour. Let cool and take 
off the shells. Chop up fine and then take a small loaf 
of bread one day old and crumble the inside, not using 
the crust. Moisten with melted butter and a little sweet 
cream. Salt well and pepper until it can be seen through 
the bread. Add the chestnuts and proceed as with any 
other stuffing. 


HAM AND TOMATOES IN CASSEROLE. 

Take a slice of ham 2 or 3 inches thick, put in cold 
water, and let come to a boil; repeat once; lift out and 
trim it to fit a medium sized casserole. Then cover with 
sliced tomatoes, onions and chopped peppers. Pour over 
hot water and butter, or better, meat stock; cover the 
casserole, place on the stove and cook 2 or 3 hours slowly. 


ITALIAN SPAGHETTI. 

Cook desired amount of imported spaghetti in boiling 
water, which has been well salted. Prepare following 
sauce and pour over spaghetti, just before serving; One- 
half can of tomatoes, added to one cup of roast beef 
gravy, pinch of salt, dash of paprika, little thyme, all¬ 
spice, garlic and liquid from one can of mushrooms. 
Let simmer until well done, then add mushrooms and 
one-half cup of claret. Just before serving sprinkle with 
cheese. 

The following Spanish recipes were sent to the author 
several years ago: 


* 


CARNE CON CHILE. 


Two pounds round steak. Ten red peppers. One 
small onion. One tablespoonful of salt. Two or three 
cloves garlic. One teaspoonful black pepper. 

Cut steak in two-inch pieces and fry brown in very 
little grease; none if meat is fat. Prepare the peppers as 
for chile sauce; chop the onion and garlic and add all 
to the meat; enough water to cover and stew slowly for 
about two hours. Add water if needed during the cook¬ 
ing. 


CHILE SAUCE. 

Sufficient quantity for two pounds of meat. Remove 
the seeds and veins from ten red peppers; scald them 
until soft in eough boiling water to cover them. Mash 
them well with a potato masher or in a mortar; then 
press through a colander. Add one teaspoonful of salt, 
an onion, a clove of garlic and half a teaspoonful of ore¬ 
gano (sweet marjoram) may be added at pleasure. The 
sauce should be of the consistency of cream. To make 
this more fiery, leave some of the veins in the peppers. 


ARROZ CON TOMATOES. 

One coffee cup of rice. One tablespoon fill of bacon 
grease. One onion. Four green peppers. One teaspoon¬ 
ful salt. One-half teaspoonful black pepper. Four large 
tomatoes. 

Soak the rice until it swells; put bacon grease in a 
frying pan; chop the tomatoes, onions and peppers, and 
put all with the rice in a pan. Fry until nearly brown; 
then add one pint of hot water and cook about thirty 
minutes. 


ENCHILLADAS. 

One quart cornmeal. One teacup lard. One dozen 
chiles. One onion. One-half pound dry cheese. Three 
dozen olives. One and one-half teaspoonfuls salt. One- 
half teaspoon fill oregano. Two tablespoonfuls of vine- 


gar. Three tablespoonfuls olive oil. One-half teaspoon¬ 
ful black pepper. 

Scald the cornmeal well with enough boiling water to 
make a dough sufficiently stiff to slice. When cold cut 
in pieces one inch thick, four inches long and two inches 
wide. Put the lard in a saucepan and when boiling drop 
the slices in, frying them a light brown. Remove the 
seeds and veins from the chiles and prepare as for sauce. 
Make it thick and while hot, dip the slices in and turn 
them over until they are thoroughly soaked. Chop the 
onion and olives, grate the cheese and mix with the other 
ingredients and any sauce left. Put the layer of slices 
in a deep dish, cover with sauce and repeat until all is 
used. Put all in the oven long enough to heat through. 

SALZA DE TOMATOES. 

One onion. Six large tomatoes. One teaspoonful of 
salt. One teaspoon ful vinegar. One dozen green pep¬ 
pers. 

Toast the peppers on top of the stove until the skin 
loosens; remove the seed and skin. Scald the tomatoes 
and peel them. Chop all together; add the salt and 
serve cold. 


FISH TIMBALES. 

To one cupful of minced fish that has been cooked, 
add three eggs and one cupful of sweet milk, salt and 
pepper to taste. Add to the mixture two soda crackers 
rolled and pour into buttered timbale cups, place in a 
shallow pan half full of hot water and bake in the oven 
20 minutes. Turn out on a platter and pour over a rich 
sauce, which has been seasoned with a tablespoonful of 
Worcestershire sauce and a tablespoon ful of minced 
parsley. 

(',< )(_)D WAY TO COOK PC)RK TENDERLOINS. 

(MRS. MURRAY JOHNSTON.) 

Dice two pounds of pork tenderloins and two green 
peppers, cut fine. Stew long enough till tender, leaving 
enough liejuor for gravy. Cream two tablespoons of but¬ 
ter and one tablespoon of flour, add to liquor. Season 
highly. Serve on toast. 


— 37 — 


VEGETABLES 

PETIT POIS A LA FRANCAISE. 

(MRS. MILLER.) 

Put in a stew kettle two quarts of very fresh peas, 
fifteen small pickling onions, two large tablespoonfuls of 
butter, one tablespoonful of salt, one of sugar, a bouquet 
of parsely and a tiny bead of lettuce. Add a tumbler of 
water and cover kettle securely. Then cook slowly until 
done. If too much juice reduce over quick fire and add 
two tablespoon fills of butter and serve hot. 


POMME DE TERRE SOUFFLES. 

(MRS. MILLER.) 

Select the finest potatoes, not new ones. Cut two 
lengthwise slices only from each one a quarter of an 
inch thick. The rest of the potato must be used for 
something else. Let the slices lay in cold water for one 
hour before cooking. Then drop into a pan of boiling 
pure fresh lard. As soon as they float skim them out 
with a strainer and lay on a clean napkin and serve at 
once. 


BAKED POTATOES. 

Lake medium sized potatoes and bake until mealy. 
Cut off one end and scoop out all the inside. Mash and 
season well with melted butter, pepper and salt and half 
a cupful of whipped cream. Fill the potatoes with the 
mixture and put on the shell and put back in the oven 
until very hot. 


— 3 «— 

ESCALLOPFD CORN. 


Take a can of fine grained com, or a dozen of fresh 
ears of corn grated. Butter a pan and put in a layer of 
the corn, then sprinkle well with toasted bread crumbs, 
not too fine, add pepper and salt to taste, another layer 
of corn and finish with the bread crumbs, butter and 
seasoning and pour over lastly a good cup of sweet cream 
and bake about 20 minutes. 

ONION SOUFFLE. 

(MRS. A. E. ROC KEY, PORTLAND, ORE.) 

To four tablespoonfuls melted butter add four table¬ 
spoonfuls flour, and pour in gradually one-half cup water 
in which onion has been boiled, and one-half cup cream. 
Add one cup cooked onion rubbed through sieve. Beat 
three egg-yolks. Combine mixture and fold in whites, 
beaten stiff. Bake in buttered dish in moderate oven 25 
minutes. Serve at once. 

SALTED CORN. 

(MRS. H. A. DACHEUL.) 

Boil corn on cob for ten minutes (long enough to set 
the juice), score out and scrajK*, and to every 3 measures 
of corn add one measure of coarse salt. Place corn in 
stone jar, cover with double cheese cloth and place plate 
over the top of jar with a weight. Do not cover until 
perfectly cold. When ready take out enough for a meal 
and put it in a fine wire sieve with cheese cloth over it 
and let cold water run over it until fresh enough to eat: 
then cook with cream. 

TOMATO TIMBALE. 

Boil one can of tomatoes until reduced to a pulp, with 
a large onion, a stick of cinnamon, three cloves, two bay 
leaves and three pepper corns. Strain and add a scant 
half teaspoonful of soda dissolved in water, stir well. 
Now beat separately four eggs with a little salt and pep¬ 
per and mix with a cupful of sweet cream, after they 
have been beaten and stirred in the tomato pulp. Butter 
timbale moulds, about eight or ten, sprinkle inside with 


39 - 


bread crumbs and three-quarters fill them with the mix¬ 
ture. Place in a shallow pan with about two inches ot 
hot water and place in a rather hot oven for fifteen min¬ 
utes. When they are set, turn out onto small circular 
pieces of buttered toast and pour over a rich cream sauce, 
to which has been added half a cup of whipped cream. 

SWEET POTATOES, SOUTHERN STYLE. 

Boil sweet potatoes until tender, with the skins on. 
When cold peel and cut into slices lengthwise. Place in 
a deep baking pan and mix well with salt and butter. 
Now sprinkle thickly with brown sugar and cinnamon, 
pour a cupful of water into the pan, adding a layer of 
buttered bread crumbs and bake until transparent. 

SPANISH RICE. 

(MADAME FLORENCE DORIA, SPOKANE.) 

Put one teacupful of olive oil into a large iron skillet; 
one cup of rice, washed and dried in a cloth. Stir until 
it separates and begins to turn a cream color. Into this 
put four chopped onions and keep stirring these until 
cooked. Add one tablespoonful of chili powder or two 
green peppers, with the seeds taken out. Stir until the 
peppers are cooked. Strain one can of tomatoes and 
pour over. Season highly with salt and pepper, and 
cook for one-half hour, stirring constantly. 

POTATOES AU GRATIN. 

Boil 4 medium sized potatoes with the skins on. When 
cold, peel and cut into small dice. Grate one coffee cup¬ 
ful of good American cheese and sprinkle plentifully 
with paprika. Make a cream sauce of one pint of sweet 
milk, one lump of butter, the size of a large egg, a tea¬ 
spoonful of salt. Put in a saucepan and be very careful 
not to let it burn or scorch. When it scalds add one 
tablespoon fill of flour rubbed smooth with one table¬ 
spoonful of butter and stir in the milk. Let it cook until 
it thickens, then take from the fire, and add one beaten 
egg. Butter a pan and put in a layer of potato, salt and 
pepper them well; then sprinkle thick with the cheese; 
add another layer of potato and cover with the grated 




4 <>- 


checse ami fried bread crumbs. Lastly |)our over the 
cream sauce and bake at least 25 minutes. The top must 
be a golden brown. Serve these very hot. 


ASPARAGUS TIMBALES. 

Use the canned asparagus tips it the fresh vegetable 
is not in season. If fresh is used, cook at least twenty 
minutes and lift out carefully. Butter timbale cups and 
sprinkle with grated bread crumbs. Line the moulds 
with the asparagus tips with the flower end down and be 
careful that the stems do not extend over the tops. Beat 
up three eggs and add one cupful of thin cream. Run 
through the potato ricer or vegetable press about one- 
half cupful of the cooked asparagus and one soda cracker 
that has been rolled. Mix all together and pour into 
tlie moulds, tilling them with the mixture. Set into a 
pan half filled with water, a biscuit pan is the best, and 
cook in the oven for 15 or 20 minutes. Turn out and 
serve with chicken or chops. Three eggs will be suf¬ 
ficient for ten timbales. 


CREAMED POTATOES. BAKED. 

Boil four potatoes, peel and slice. Lay in a baking 
dish, and sprinkle pepper and salt over each layer, alter¬ 
nating with slices of hard-boiled eggs, until the dish is 
half full, then pour over a white sauce made with part 
cream and part milk; butter, flour and seasoning, and 
bake until brown. Sprinkle bread crumbs over the top. 


BAKED AND STUFFED PEPPERS. 


Steam or boil six green peppers. Handle carefully, 
and do not break. Take out the seeds before boiling. 
Cool and fill with a forcemeat made of chicken or veal. 
Cook the meat and cut into small dice. To a pint of meat, 
add one-half cupful of bread crumbs, a spoonful of 
mashed potato, pepper and salt to taste, and two table¬ 
spoonfuls of cream, with one heaping teaspoonful of 
flour. Cook all together and fill the peppers and bake 
for about ten minutes in a rather hot oven. 





CAULIFLOWER. 


Foil a head of cauliflower for an hour and a half. 
Drain and break into flowerets, and lay in a baking dish. 
()ver this pour a pint of cream sauce and sprinkle over 
grated cheese, mixed with cayenne pepper; also, add some 
bread crumbs, and bake half an hour. Be sure to season 
the cauliflower well with salt. 


CREAMED CARROTS. 

Boil six carrots and scrape. Now cut into even dice 
and salt and pepper. Into a double boiler put one pint 
of cream, with salt and white pepper. Rub together one 
tablespoonful of flour with one of butter, and when the 
cream is at the scalding point add the butter and flour, 
and cook until it thickens. Add the carrots, enough of 
them to be covered well with the sauce. Serve in crust 
cups or on round slices of toast. 


CORN PUDDING. 

Six ears of grated corn, or one can of best sweet corn. 
()ne cupful of cream, three eggs, one tablespoon ful of 
melted butter; salt and pepper to taste. Bake twenty 
minutes. 


CORN OYSTERS. 

(irate green corn enough to make one pint, or buy 
corn let, which is grated com in cans. Add one-half cup¬ 
ful of sweet cream, a piece of butter the size of a walnut, 
melted, a teaspoon ful of salt, the same of pepper, two 
eggs and flour enough to mix into a good batter, which 
must not he stiff, but so it will drop from a spoon. Have 
lard very hot and drop a spoonful at a time and turn 
when brown. As soon as done, lift out and put on a wire 
stand, to drain the fat. 


CREAMED POTATOES. 

Have three large potatoes cooked and cut either in 
marbles or dice. Over them sprinkle salt and pepper 


—— 


hall an hour before cooking. Into a bright sauce pan 
put a pint of rich sweet cream and two tablespoonfuls 
of butter, and when it bubbles turn in the potatoes and 
let boil gently. A teaspoonful of flour rubbed with part 
of the butter should be added a short while before serv¬ 
ing. 
















SAUCES 


WALNUT CREAM SAUCE. 

Make a rich white sauce and add the yolk of an egg, 
and after taking from the stove, a cupful of broken wal¬ 
nut meats. 


TARTER SAUCE. 

Make a mayonnaise and mix into it one tablespoonful 
of chopped parsley, one tablespoonful of chopped capers, 
and the same amount of gherkins, and one teaspoonful 
of chopped onion. To be served with fish. 


YELLOW BECHAMEL SAUCE. 

Mix two tablespoonfuls of flour and two of butter, 
cook until it begins to bubble, add gradually half a cup of 
hot stock and half a cup of milk. When the sauce boils, 
set into a dish of hot water and stir in the beaten yolks 
of two eggs, half a cup of cooked asparagus tips, a tea¬ 
spoonful of salt, a dash of pepper (cayenne) and a table¬ 
spoonful of lemon juice. In place of the stock the water 
in which the asparagus was cooked may be used. 


CHILI SAUCE. 

One teacupful of olive oil, put in a granite pan; add 
six onions, chopped fine, and the juice from two cans of 
tomatoes. Add a tablespoonful of chili, or paprika, two 
bay leaves, a little marjoram, and cloves. Simmer nearly 
all day. Before removing from the stove, add one whole 
garlic and cook until it can be mashed, then lift out. 
Strain. This sauce is good with macaroni and cheese. 


— 44 “ 


ONION SAUCE. 

Parboil five onions in water and drain. Cover with 
sweet milk and boil gently for an hour. Turn off the 
milk and chop the onions fine. Put one large table¬ 
spoonful of butter in a bright saucepan and cook until it 
bubbles and add one heaping teaspoon fill of Hour. Cook 
for one minute and add the milk by degrees that has 
been poured off the onion; stir until it thickens and 
lastly add the chopped onions. Season well with pepper 
and salt. 


SHRIMP SAUCE. 

(hie pint of chicken or veal broth. One large spoonful 
of butter, one heaping teaspoon ful of flour rubbed to¬ 
gether. One small can of shrimps, mashed fine and 
pressed through a sieve. The yolk of one hard-boiled egg 
rubbed to a paste. One-half cupful of thick cream: add 
paprika and salt to taste, and boil 10 minutes. 


MINT SAUCE. 

Three tablespoon fuls of mint chopped very fine and 
then bruised. One tablespoon ful of white sugar and a 
little salt. One teacupful of cider vinegar. Let it stand 
an hour before serving. .Tarrogan vinegar is better with 
this. 


JELLY SAUCE FOR GAME. 

()ne pint of chicken stock. Three tablespoon fuls of 
butter. One onion. One sprig of celery. Two large 
spoonfuls of vinegar. Two tablespoonfuls of flour. One 
cup of currant, or gooseberry jelly. Fry the onion after 
it lias been sliced in the butter until a light brown. Add 
the flour and the vegetables named and stir until brown ; 
then the soup stock and vinegar. Season with salt and 
pepper. Let it simmer slowly for about 25 minutes, 
strain and add the jelly, stirring over the fire until it 
dissolves. 











HORSERADISH SAUCE. 


Eight tablespoon fills of grated horseradish. Four 
tablespoonfuls of sweet cream. Season with a little mus¬ 
tard and salt. Mix and add eight tablespoonfuls of tar- 
rogan vinegar. 

BREAD SAUCE FOR GAME. 

Put one pint of milk over the stove with a whole onion, 
into which has been thrust three cloves. Boil for twenty 
minutes, when lift out, add pepper and salt and enough 
grated bread crumbs to thicken, and serve very hot. 

HOLLANDAISE SAUCE. 

()ne-half cupful of butter, creamed. Four eggs, one 
at a time. Juice of half a lemon. One cup of hot water 
or stock. Put in double boiler, add red pepper and a 
little salt. Cook until it thickens. 


MISCELLANEOUS DISHES 


STUFFED ONIONS. 

Take medium sized Bermuda onions and boil in salted 
water for three-quarters of an hour. Take from the 
stove and scoop out the centers and fill with a good 
forcemeat made of veal, chicken or just crumbled bread 
that has been moistened with melted butter and sea¬ 
soned highly with pepper and salt. Place around a 
roast of beef half an hour before serving and when the 
meat is taken out of the pan, lay the onions around as 
a garnish. 


STUFFED ARTICHOKES. 

(MISS HALLIE BOUCHER.) 

For each person, take one artichoke. Boil 40 minutes 
in salted water. While boiling prepare the following 
forcemeat: One-half cupful of bread crumbs, rather 
fresh, and one-half pound of good pork sausage, which 
must be cooked until well done. Mix the sausage and 
bread together, then add to taste, onion juice, one bell 
pepper, chopped fine, some chopped chives, a teaspoonful 
of sweet majoram, half a teaspoonful of thyme, a shred 
only of garlic and keep very hot on the stove until the 
artichokes are ready to take off. While hot take out the 
thistle top of the artichokes and stuff at once with the 
forcemeat, put the top on again and serve with the fol¬ 
lowing sauce: 

Sauce for Artichokes.—One-half can of tomatoes or 
three large sliced ones. A few chives chopped, a clove of 
garlic, a chili pepper, salt to taste, season well with 
thyme, rosemary and pepper. Cook until the mixture 
is reduced to a pulp and press through a strainer and 
add one cupful of good, rich brown gravv or a roux 





made of one large tablespoonful of browned flour and a 
piece of butter the size of a large egg, which must be 
cooked together, and, when bubbling hot, pour over the 
sauce and boil up. Before serving add one tablespoonful 
of Worcestershire sauce and one of tomato catsup and 
half a teacupful of claret. Pour over the artichokes and 
serve while very hot. 


PONDS D’ARTICHAUTS A LA MONTMORENCY. 

(MRS. C. L. MILLER.) 

Take a dozen artichoke hearts, and saute them in but¬ 
ter. (These come in bottles.) Then fill each with as¬ 
paragus tips and pour over them a rich cream sauce, 
which is finished with the yolks of two eggs beaten in. 
Season with salt and a little paprika. 

CHICKEN LIVERS EN BROCHETTES. 

(MRS. C. L. MILLER.) 

Take six fine livers and cut in two. Six slices of fine 
bacon, cut in halves, and blanche in hot water for two 
minutes; then fry until light brown. Fry the liver and 
mushrooms in butter for a moment as thev are broiled 
afterwards. Now take a brochette or tin skewer and 
first put on one mushroom,one slice of bacon, one liver 
and reverse the process until all are used, then pour over 
melted butter and roll in bread crumbs and broil for a 
few minutes on a quick fire. Sprinkle juice of one lemon 
over them and serve hot. 


ART ICHAUTS FARCIS A LA BOUGOULE. 

(MRS. C. L. MILLER.) 

Take four artichokes, trim and then boil in salt water 
for ten minutes; remove from kettle and drain off the 
water by pressing them. Remove the thistle in the 
center. Prepare or chop half pound of pork tenderloin, 
half pound of ham, three shallots, and a small onion, 
parsley with pepper and salt to taste. Cook for a few 
minutes, then fill the artichoke hearts. Take two slices 
of bacon and cross over top of each artichoke; tie secure¬ 
ly with twine. Set deep pan on stove with butter, three 


minced carrots, onions and bacon, stir until a golden 
color. Set artichokes into pan until crisp at the bottoms, 
add four wine glasses of white wine, cover kettle securely 
and set in oven for forty minutes. Remove twine, bacon 
and place on platter. Then pour over a good sauce and 
serve. 


POACHED E(iGS M 1 RELLE. 

( M RS. C. L. M1LLKK. ) 

Select tomatoes, medium size, well rounded and firm. 
Hollow out and drain, extract all the seeds. Season in¬ 
terior with salt and pepper and place a filet of oil in each 
one and set in the oven to bake about six minutes. Pre¬ 
pare a rich cream sauce and partly fill the tomato, add 
poached egg, then a rich condensed tomato sauce. Gar¬ 
nish with a round of truffle and a ring of pimento. Serve 
very hot. 


TOASTED BUNS WITH EGGS. 

(MRS. C. L. MONSCH.) 

Take good sized buns or rolls and toast them until 
brown. Scoop out the center and place in a poached egg 
that has been cooked in salted sweet milk, and after the 
edges are neatly trimmed, take anchovies and pull them 
out in straight pieces and lay in squares over the egg. 
Serve under a glass cover. 

PLANKED FISH. 

An oak plank should be used and instead of washing 
after being used it should be carefully rubbed with oil 
and put away. The plank used for the fish must be 
reserved for fish alone. 

Clean your fish and split down the center and wipe- 
dry. Place it skin down on the plank; dot it over with 
small pieces of butter and sprinkle with salt and paprika 
and place it under the gas jet of your broiling oven. It 
will require about 30 minutes, if the fish is an inch thick 
in its largest part. Remove from the fire and have ready 
some broiled tomatoes, which have been prepared as 
follows: Take firm tomatoes without peeling them and 


— 49 — 


cut into slices about one inch thick ; place a layer of them 
in a shallow pan and grate over them some rather strong 
American cheese. Dust well with paprika and salt and 
add bits of butter over the tomatoes. Place them under 
the broiler for about five minutes. Remove from the 
oven and garnish the fish with the tomatoes, placing a 
row around the plank. After the plank has been used 
a few times, it will become slightly charred and the deli¬ 
cate flavor of the wood be brought out. 

EGG AND ONION SANDWICHES. 

(MRS. MARY SEARLES m’iNTYRE. 

Put two iron skillets on the stove. In one fry as many 
eggs as you want sandwiches. In the other fry as many 
slices of bread as you will need. Have Bermuda onions 
cut in thin slices and have each slice of bread hot. Put 
an egg on one piece of bread, then a slice of onion, then 
another piece of fried bread and serve the sandwich verv 
hot. 


SWEETBREAD TIMBALES. 

One and one-half pound sweetbreads, one pinch salt, 
one-eighth loaf stale wheat bread, six mushrooms, one- 
fourthteaspoon grated onion, one pinch red pepper, three 
eggs and six truffles. Parboil and chop sweetbreads; 
add grated onion, salt and pepper. Soak bread in cold 
water, squeeze dry and mash through colander. Mix 
sweetbreads, bread, beaten yolks of eggs and mushrooms 
and then add the stiffly beaten whites of eggs. Butter 
small timbale forms, put in a few pieces of truffles, cover 
with the sweetbread mixture and place forms in a pan 
of boiling water. Cover with another pan and bake from 
one-half to three-fourths of an hour. Serve with cream 
sauce. Truffles and mushrooms may be omitted. 


SWEETBREADS AND MUSHROOMS. 

Cook one pair of sweetbreads with a whole onion, 
twenty minutes. Take out and place in cold water. Re¬ 
move all fibers and skin, cutting the lobes apart with a 
silver knife. Put into a double boiler one pint of sweet 


— 5 °— 


cream, and when scalding hot, thicken with a tablespoon- 
fnl of flour rubbed to a paste with one of butter. When 
cooked, add the sweetbreads and one can of French but¬ 
ton mushrooms. Just before serving, add one tablespoon - 
fnl of Worcestershire sauce. Serve either on round 
pieces of toast or in crust cups. 


LOBSTER A LA NEW BURG. 

After the lobsters have been boiled for about three- 
quarters of an hour, open and remove the stomach and 
intestines and cut the meat into dice, rather large. To 
every four pounds of lobster, allow three hard-boiled 
eggs, one-fourth of a pound of butter, one-half cupful of 
cream, four tablespoon fuls of sherry. Boil the eggs and 
remove the yolks and mash very fine, adding a teaspoon- 
ful of cream at a time. Put the butter, with a tablesjxxm- 
ful of flour, into a sauce pan and mix very smooth, then 
add the cream. Stir until it is smooth and cooked, but do 
not allow it to come to a hard boil; add yolks of eggs, 
mix until smooth, add the lobster and one-half teaspoon- 
ful of salt, a dash of white pepper, a generous sprinkling 
of cayenne pepper. Heat gently over boiling water, but 
do not let it boil, then remove and add sherry and serve 
at once. 


DEVILED CRABS. 

Throw twelve heavy crabs into a kettle of warm water, 
add a tablespoon ful of salt and boil for three-fourths of 
an hour. When done and cold, break the claws and sep¬ 
arate shells. Remove spongy fingers and the stomach, 
which is found under the head. Pick out all the meat. 
Put one-half pint of cream in a double boiler, and when 
scalded have rubbed together two tablespoon fuls of flour 
and one of butter; stir to a cream and add yolks of four 
hard-boiled eggs mashed fine. One-fourth of a nutmeg 
grated, one tablespoon ful of chopped parsely, then add 
carefully the crab meat; season highly with pepper and 
salt. If the mixture is not creamy and rather soft, add 
more sweet cream. Put in shells and brush with a beaten 
egg, cover with bread crumbs and serve with lemon 
slices. 



VEAL LOAF. 

Have your butcher chop fine three pounds of lean veal 
and half a pound of salt pork, quite fine. Mix together 
with three eggs, well beaten, two grated crackers, two 
tablespoonfuls of melted butter, a little pepper, and a 
heaping teaspoonful of salt. Mix with the whole one-half 
cupful of sweet milk and form into a loaf and bake two 
hours and a half. 

BEEFSTEAK STEW—SPANISH. 

Take a round steak and cut into strips, about three 
inches long and one wide. Roll each piece in flour and 
fry in salt pork or bacon. When it is all nicely browned, 
place in a heavy stew pan and sprinkle over two pepper 
corns or a few chopped Japanese chilis, with a few slices 
of onion. Boil two hours, slowly. Peel three large, fresh 
tomatoes, or use half a can of tomatoes, and add to the 
meat and boil fifteen minutes longer. Salt to taste and 
thicken with a heaping tablespoonful of flour, cooked in 
the same amount of butter. After placing in the dish, 
garnish with a circle of pickled chili peppers. 

MEAT RISSOLES. 

These are very nice for lunch, or they make a very 
acceptable entree for dinner. Chicken, turkey or beef, 
which must be very tender, will answer. First cut the 
meat into dice (do not chop) and into a sauce pan put 
in one large spoonful of butter, and when it bubbles add 
a spoonful of flour. To this one-half a cupful of boiling 
water, or stock, which is always better. Season well 
with pepper and salt. Add a can of French mushrooms 
with the meat and boil for a few minutes. Just before 
taking from the stove add one egg, beaten. Take some 
puff paste and roll quite thin, using as much for one 
rissole as is usually required for a small turnover. Cut 
each piece so it will be about three inches long when 
ready for the oven. Now place a large spoonful of the 
mixture on each piece of the puff paste, covering just 
half the dough. Take the other half and lap over as for 
a turnover, wet the edges with milk and use a fancy 
cutter to trim the edges. When ready, they will look 


like fancy turnovers. Brush the tops with the yolk of an 
egg and hake in a rather hot oven. 


ROAST DUCK. 

This recipe is for those who prefer duck well clone. 
Wash and dry the duck well. Fill with a stuffing made 
with mashed potatoes, mixed with shreds of onion, that 
have been fried until brown and some small thin shreds 
of good bacon. Pepper and salt well. Bake a good 
sized nuck for three-quarters of an hour in a very quick 
oven and baste with the water to which has been added 
a sliced orange and a glass of madeira wine. v 


STEWED BEEKSTEAK, CREOLE STYLE. 


l ake a round steak; cut it into small squares, roll in 
dour and fry in ham fat or lard until rather brown. Now 
put it into a stewpan and cover with water and let sim¬ 
mer for three hours. Half an hour before it is done, add 
one can of tomatoes and one can of gumbo. Season with 
cayenne pepper and salt well. Rub one-fourth of a cup 
of butter with a heaping tablespoonful of dour and stir 
in the stew. Serve this with rice. An onion fried may 
be added. 


ROLLED BEEFSTEAK. 

• 

Trim the fat off a round steak and spread over it a 
forcemeat made as follows : A pint of soft bread crumbs ; 
the marrow from the meat, chopped fine, a liberal sprink¬ 
ling of black pepper, some minced parsley and some 
grated onion, if desirable. Roll the steak and tie the 
ends. Brown the meat in hot butter and place in a cas¬ 
serole and cook for two hours. Serve with tomato 
sauce. 


BEEFSTEAK ROLL. 

Take a round steak and put it through the meat chop¬ 
per, after the fat has been taken off. Season well with 
pepper and salt. Add one well-beaten egg, two table- 
spoonfuls of melted butter, one-third cup of milk. Soak 



— 53 - 


two large slices of bread in warm water, squeese it rather 
drv and add to the mixture. Form in a loaf and bake 
about one-half an hour in a pan in which a pint of meat 
stock has been poured. If water is used add one table¬ 
spoonful of tomato catsup and one teaspoonful of Wor¬ 
cestershire sauce, basting often. Make a gravy of the 
liquor and pour around the meat. 

BAKED HAM. 

(MRS. J. M. HOWARD.) 

Soak ham over night, skin side up. Wash and place 
in boiler, cover with cold water, add one dozen whole 
cloves, one pint of vinegar, and one pint of brown sugar. 
Boil slowly three hours. Now, pare off the skin and 
dip over ham a batter made from one well-beaten egg. 
one tablespoonful of mustard. Sprinkle with bread 
crumbs and black pepper. Bake rapidly two hours, bast¬ 
ing with the liquor in which ham was boiled. This 
recipe is for a ham weighing from six to eight pounds. 


MUSHROOMS AND SHRIMPS. 

(MRS. W. H. RIDENBAUGH. BOISE, IDAHO.) 

One can of mushrooms, chopped. One can of shrimp, 
broken. One small onion, chopped fine. Two tablespoon¬ 
fuls of flour. Four tablespoonfuls of butter, and sherry. 
Two cups of cream. One egg-yolk, salt, and paprika. 

Directions: Fry onion brown in butter, add mush¬ 
rooms, cook till tender. Cover shrimps with sherry, let 
stand half hour, add mushrooms. Cook butter with two 
spoonfuls of flour, stir smooth and without browning, 
add two cups cream, stir till smooth, take from fire, and 
add the beaten yolk, then one tablespoon ful more of 
sherry, salt, paprika. Mix all together gently. Serve in 
timbales, with toasted bread crumbs on top. 


— 54 - 


MISCELLANEOUS 

SALMON ROLL. 

()ne can of salmon, or the same amount of fresh salmon 
cooked; four tablespoonfuls of melted butter, one-half 
cupful of fine bread crumbs, three eggs, beaten well, 
pepper and salt to taste, and a little minced parsely. 
Mince the fish, draining off the liquor for the sauce. Mix 
with the fish the butter, bread crumbs, seasoning, and. 
last, the beaten eggs. Put into a buttered mould and 
hake, covered in a dripping pan of boiling water, for half 
an hour. W hen it is taken from the oven set the mould 
in cold water for a minute, and it will come out nicely. 

Sauce for the Same.—Into one cupful of milk put one 
tablespoonful of butter, and when it comes to the scald¬ 
ing point in the double boiler stir in a thickening made 
of one tablesjxjonful of butter, rubbed with the same 
amount of corn starch. Add the liquor off the salmon, 
one raw egg, beaten well, the juice of one lemon and some 
cayenne pepper. Put the egg in the thickened milk, after 
stirring in the butter and liquor. Take from the fire and 
let stand in water, covered, for three minutes. Add lemon 
juice last. 


YORKSHIRE PUDDING. 

Beat three eggs well, with one saltspoonful of salt, 
about one and one-half pints of milk, or one pint of milk 
and one-half pint of cream; six heaping tablespoon fuls 
of flour. 

Begin by mixing a little of the milk with the flour, 
and then add all after it is smooth; lastly, the eggs and 
salt. Bake three-quarters of an hour. 

W hen the beef is baked in the oven instead of roasting 
before the fire, the roast is put on a little wire stand about 
half an hour before taking from the oven, and the pud- 


ding poured into the drippings, and the result is a fine 
tlavor is given the pudding, which must be cut into 
squares and served with the beef. 


WHITE SUET PUDDING. 

(To Serve with Meat.) 

First, chop good kidney suet and sprinkle over flour, 
to prevent rolling into lumps. Pick out all membranes 
and fibers, and when it is chopped fine take enough for 
six persons, one pint of suet and one pint of sifted flour; 
make quite dark with black pepper, and salt plentifully, 
and tie up in six small puddings and place in a kettle of 
boiling water and let boil nearly three-quarters of an 
hour, although longer will not he objectionable. 

Untie and turn out on to a pan and set in the oven for 
five or ten minutes—they must be burning hot when ready 
to serve. 


MACARONI AND CHEESE. 

Boil a quarter of a pound of macaroni until it is tender, 
but not broken ; drain off the water and cover the sauce 
pan, to let it dry; boil together one pint of sweet milk 
with half a pint of rich cream; cream togethe. one tea¬ 
spoonful of flour with a tablespoonful of butter and add 
to the boiling milk, stirring constantly until it thickens; 
add a teaspoonful of mixed mustard; put in a deep dish 
alternate layers of macaroni, cheese and sauce, until the 
dish is filled. Bake half an hour. Add salt and pepper 
to the sauce just before removing it from the fire. 


OYSTER COCKTAILS. 

Use good judgment in mixing the cocktails, and for 
one pint of tomato catsup use a tablespoonful of Wor¬ 
cestershire sauce, a teaspoonful of ground or fresh horse¬ 
radish,, enough tabasco to make quite sharp, but taste 
until the proper flavor is reached. Salt, black pepper, 
juice of one-third of a lemon, a few drops of onion juice, 
a teaspoonful of mushroom catsup and the same of wal¬ 
nut catsup, if they are at hand. Have draining one pint 
of Olympia oysters, and when all the liquor is drained 
off a very little may he added to the catsup; then add 


the oysters. Serve with round slices of steamed brown 
bread, buttered and laid upon water cress or chicory. 


CHIU CON CAKNE. 

Boil one pound of spaghetti for three-quarters of an 
hour in salted boiling water. Into a skillet put one- 
fourth pound of salt pork, and when the fat is all fried 
out add one onion, sliced very thin. To this add one 
round steak, cut into small pieces, and fry until nicely 
browned. Now pour over this enough rich meat stock 
to cover it. Simmer slowly for two hours. Into another 
pan put one can of tomatoes, to which must be added 
one-half teaspoon fill of cloves, two pepper corns, a sliver 
of garlic, salt and a little water. Boil twenty minutes 
and run through a puree sieve and thicken with a little 
Hour or corn starch; add some butter, also. Pour the 
steak in the center of the plate and cut up some chili pep¬ 
pers, that can be bought in bottles; place a circle of 
spaghetti around it and pour the sauce over the meat. 
If the pepper corns do not make the mixture hot enough, 
add tabasco until the required taste is reached. 


LAl’B GER 1 CHT (Foliage Dish), for Dutch Lunch. 

lake one pint each of mashed jjotato, onion, turnip, 
with some celery, cooked. A half-cupful, say, and a pint 
of mashed cabbage. Mix all together and add one pint 
of chopped ham and one-half cupful of melted butter, 
two pepper corns and some salt, to taste. Now mix all 
thoroughly and form into a mound, and place on a hot 
platter and surround with a circle of boiled weiner wurst. 
The mixture must be very hot. 

Serve potato salad, rye bread, Swiss cheese and 
browned beans, warmed in butter, and garnished with 
Spanish pimtento peppers, with laub gericht. Serve, also, 
thin round slices of steamed brown bread. 


EXCELLENT SANDWICHES. 

% 

Boil a chicken until very tender, or until it falls off the 
Imhics, and let stand over night, after the meat has all 
been taken off; keep some of the liquid that it was boiled 







in. Pepper and salt before leaving it for the night. The 
next morning chop the chicken very fine, also a large dill 
pickle, the yolks of six hard-boiled eggs, half a dozen 
small olives, a few tender sticks of celery and plenty of 
pepper and salt. I hitter thin slices of bread and then 
spread on the mixture. Make as many as desired and 
lay in a jar and place over it a damp cloth, and they can 
be made the day before using and be fresh and not in 
the least dry. 


SANDWICHES. 


One-half can of Spanish pimientos, chopped, one pint 
of queen olives, chopped; mix with enough mayonnaise 
or cooked dressing to make it so it will spread evenly. 


SANDWICHES. 


Cut bread into circular slices. Place between them a 
leaf of lettuce and some chopped cucumber and sliced 
pimientos; mix with mayonnaise dressing. 

AMERICAN CHOP SUEY. 

Take two pounds of pork tenderloin and cut into small 
pieces and fry in lard until brown. Take the meat off a 
chicken that has been cooked, and cut into dice. Get one- 
half dozen chicken gizzards and one-half dozen chicken 
livers from some restaurant. Fry them the same as the 
pork. Now place all together in a stew pan and pour 
over good stock, chicken stock is preferable. Add one 
can of French mushrooms, one can of good corn and one 
can of tender green beans, and cook all together slowly 
for one hour. Before adding the mixture to the stew 
pan, rub well with a piece of garlic. Thicken the mix¬ 
ture with two tablespoonfuls of browned flour, and when 
cooked sufficiently add one tablespoon fill of Worcester¬ 
shire sauce and the same of mushroom catsup. Serve 
with rice or noodles. 

SHRIMP WIGGLE. 

One can of shrimps : soak in cold water fifteen minutes 
before using, then drain and mix with a can of best peas 


—58— 


and cover with a rich white sauce, made of half a pint 
of cream and the same of sweet milk, butter the size of 
a small egg, j>epper and salt. Serve in ramekin dishes or 
on toast, or in a baking dish or coquille dishes. 


HOT TAMALE. 

Two small chickens, cut up into small pieces, and fry 
in lard until brown and done. Into a sauce pan put two 
cans of tomatoes, eight red peppers, two onions, a bud 
of garlic and a spoonful of salt, with one of sugar. Cook 
until the consistency of chili sauce, taking care not to let 
the mixture scorch. Mix with the cooked chicken. Have 
corn meal mush boiling on the stove, and at the same 
time have your corn husks soaking in water slightly 
warm. Be sure to salt the mush. Now, when all is 
ready, season the chicken and chili with tabasco and more 
cayenne pepper, if the taste will permit. Be governed 
entirely by the taste, and not by rule, in making hot 
tamales. Spread a soaked corn husk on the table and 
spread over it a layer of mush, which must be cooked 
until it is thoroughly done, and not thin. Upon this 
spread, a layer of chicken and another of mush, then put 
another com husk over this and tie the ends securely, and 
put into a large steamer over the fire, to keep very hot. 


UMINTA (Bolivian Dish). 

(MRS. MAX W. ATWATER.) 

One dozen ears of corn run through the meat chopper; 
one-half pound of cheese grated; two large Mexican 
chili dried peppers. Open and take out the seeds and 
grind up very fine. Salt to taste. Roll in com husks and 
hake in oven for an hour. 


ARTICHOKES AND CAVIARE. 

Spread artichoke bottoms with following mixture: 
Cream one-fourth pound of butter; add three table¬ 
spoonfuls of caviare paste; one tablespoon fill of lemon 
juice; one-fourth spoonful of paprika. Mix and put 
on ice until ready. 


— 59 - 


ARTICHOKES AND COLD SLAW. 

Spread sliced artichoke hearts with cold slaw as given 
in another page, garnish with yellow and white of egg 
put through a ricer. 


EGGS ON TOMATO. 

(MISS IIORGAN.) 

Hard boil three eggs and when cold cut in halves cross¬ 
wise. Remove yolks and mash to a paste. Add three 
tablespoonfuls of butter and work until smooth and mix 
with three chopped anchovies, two teaspoonfuls of tar¬ 
ragon vinegar, one tablespoonful of French mustard, one- 
half teaspoonful of chopped capers, one-half teaspoonful 
of paprika and salt to taste. Cut off the rounding ends 
of the white of eggs and fill with the mixture. Place 
each on a slice of tomato seasoned with French dressing 
and surround with cucumber aspic colored a pale green 
with spinach coloring, cut in small pieces. 


ARTICHOKES WITH MAYONNAISE. 

Boil artichoke hearts until tender and serve them with 
mayonnaise dressing into which has been mixed chopped 
parsley, grated onion and a little shredded pimento. 


OYSTER APPETIZER. 

Individual oyster pics baked in the smallest earthern 
dishes that one can find. 


PIMENTO CANAPE. 

(MISS MORGAN.) 

Spread round slices of pimentocs with cottage cheese 
mashed to a paste with French dressing. Cover with 
chopped beef tongue, garnish with horseradish and 
chopped olives. 


SARDINE CANAPE. 

(MISS llOKGAN.) 

Cut rounds of hot brown bread, butter them and spread 
thickly with a paste made of boneless and skiidess sar¬ 
dines mixed with tartare sauce. Garnish with the volks 
of hard-boiled eggs, put through a ricer. Lay a sprig 
of parsley on the side. 


DELICATE ENTREE. 

l ake one-half pound of cooked veal or chicken and 
the same amount of cooked bam and chop very fine; add 
a grated onion (small), a bunch of celery chopped very 
fine, a cupful of boiled rice, with salt, pepper and paprika 
to taste. Place a tablespoon fill of the mixture on a leaf 
of cabbage, roll up and tie securely and steam for half an 
hour. Garnish the dish with cold slaw. 

ENTREE OF DUCK. 

Blanche and boil until soft one pint of chestnuts. Chou 
very fine one pint of cooked duck. Mix together and rub 
through a fine sieve. Season generously with salt, pep- 
jx*r and tabasco. Add to the paste a cupful of cream 
and 2 tablespoon fills of butter and cook for five minutes. 
Serve on squares of toast, garnished with broiled toma¬ 
toes. 


ENTREE OF TOMATOES. 

l ake large firm tomatoes, scoop out'centers, and steam 
15 minutes. Drain and sprinkle with pepper and salt and 
drop very carefully in each a fresh raw egg. Place in a 
new or very bright pan and cook in the oven until the 
eggs are set. 


EGG PLANT APPETIZER. 

Prepare six slices of egg plant in the usual way. Dip 
in beaten egg and bread crumbs and fry in deep fat until 
delicately browned. On each slice of egg plant, arrange 
a thin slice of goose liver and on top place a half yolk of 
hard-boiled egg. Pour over the whole a tomato sauce. 




>1 — 


HAM CANAPE. 

Cut rounds of ham with large biscuit cutter. Spread 
with pate de fois gras, garnish with olives stuffed with 
celery. Ham must be well done to be cut easily in 
rounds. Serve with this hot buttered beaten biscuit. 


TOMATO CANAPE. 

(MISS MORGAN.) 

Marinate slices of ripe tomatoes in French dressing. 
Take one slice, rather thick, and spread with pate de fois 
gras, then cover with Neufchatel or other soft cheese 
put through a ricer. Garnish with a ring of anchovies 
and sprinkle liberally with paprika. 

OLYMPIAN PAN ROAST. 

Drain one quart of Olympia oysters for half an hour. 
Have cooking in a stew pan one can of tomatoes, into 
which has been put one whole onion, one clove of garlic, 
one stick of cinnamon, three whole cloves, a pinch of 
thyme, the same of sweet marjoram, a stick of celery, 
a sprig of parsely, and one-half cup of sugar. When the 
mixture is cooked to a pulp, strain through a tine wire 
sieve and add one cupful of brown bean pul]). Salt and 
pepper generously and place on the stove again. Begin 
adding, very carefully, tabasco, grated horse radish, pap¬ 
rika. Worcestershire sauce and tomato catsup, tasting 
often to be sure to get it just right. Dissolve one-fourth 
of a teaspoonful of soda in warm water and stir in and 
just before serving add three tablespoonfuls of thick- 
sweet cream. Put the oysters in a very hot oven with 
a little melted butter over them and as soon as the edges 
begin to curl take them out and serve on circular pieces 
of toasted bread and pour over the sauce. Serve very 
hot. 

This recipe is worth a trial and the author experi¬ 
mented upon it many times before getting it just right, 
but if this rule is followed strictly, the most satisfactory 
results will be obtained. 


HOT OYSTER COCKTAIL. 


Proceed with the tomatoes as given in the recipe tor 
( Hympian Pan Roast, omitting the bean pulp, and when 
the mixture is strained, using all the ingredients men¬ 
tioned in that recipe, pour it over a roux made of a table- 
spoonful of butter and a teaspoon fill of dour, cooking 
for three minutes. Fry Olympia oysters in hot butter 
until they are just heated through. Serve in glass cups 
with the hot sauce over them, and pass warm steamed 
brown bread, cut into circular pieces and buttered. 

The cook must use her judgment in seasoning this, as 
it is equally as palatable when the condiments arc used 
in moderation. 


EGGS AND PEPPERS. 

Roast a dozen peppers in the oven, after which peel 
the skin off, take out the seeds and cut into little shreds. 
Fry well one onion and one good sized tomato in butter. 
Add a cupful of good stock and break in four fresh eggs; 
cook five minutes; add the peppers and sprinkle over 
with grated cheese. 


SCOTCH H ADD IE AND CHEESE. 

l ake a pound of finnan-haddie and pick it into little 
bits. Cook in one heaping tablespoonful of butter until 
very hot. Stir in one tablespoonful of flour and let it 
bubble; add one and one-half cupful of cream and let 
boil for five minutes, then the yolk *of an egg and one 
tablespoonful of grated cheese or more if desired. When 
well mixed add paprika until well seasoned and serve on 
toast. 


CRAB ON TOAST. 

Take the picked meat of two crabs and season well 
with pepper and salt. Now chop very fine four green 
peppers and six young onions; add a heaping tablespoon¬ 
ful of butter and a dash of cayenne pepper and boil all 
together in a j>an that has been rubbed well with garlic. 
To this add one coffee cupful of cream into which has 




- 63 — 


been stirred one tablespoonful of flour, and boil up, then 
add the crab meat and serve very hot on toast. 

EGG AND CAVIAR CANAPE. 

(MRS. J. P. KELEHER, SAN FRANCISCO.) 

l ake one egg for each person and cut in two length¬ 
wise pieces. Cover with a thick mayonnaise dressing and 
sprinkle with caviar and set on the ice until very cold. 
Garnish the top with tiny pearl onions and place a few 
tender lettuce leaves or nasturtium blossoms on the 
plate. 

MACARONI AND CHEESE WITH TOMATOES. 

Cook half a package of macaroni until tender in salted 
water and drain in a colander. Make a cream sauce into 
which strain a can of cooked tomatoes. Season well with 
pepper and salt and proceed the same as with plain maca¬ 
roni and cheese. 


CUCUMBER ASPIC. 

Peel the cucumbers and if they are young do not at¬ 
tempt to take out the seed, but if they are large and ripe, 
cut them in lengthwise pieces, run a knife through them 
and carefully scrape out the larger seeds. Run them 
through the meat chopper, using the smallest possible 
blade. Take two cupsful of the pulp, add to it salt to 
taste and paprika with a dash of cayenne. One table¬ 
spoonful of grated onion and a coffee cupful of white 
stock and a spoonful of orange and one of lemon juice. 
Soak two teaspoon fills of quick gelatine in cold water 
and when dissolved, which will take just a few minutes, 
add to the mixture and pour into little moulds until cold. 
Turn out into lettuce cups and serve with mayonnaise 
dressing. 


CANAPE. 

One-half ounce caviare, one hard-boiled egg, four 
stuffed olives, a teaspoonful of chopped onions and a 
tablespoonful of lemon juice. Chop the olives very fine 
and mix with the caviare, onion and lemon juice. Spread 


—< 4 — 




on thin slices of toasted bread about two inches square. 
Separate the white from the yolk of the egg, grating 
each separately, then carefully put a strip of the grated 
white about the edge, filling the center with grated yolk 
and placing half a stuffed olive on top of each piece. 


CANAPE. 

(Original.) 

l ake a thin slice of Bermuda onion, one for each per¬ 
son. Open a can of Bismarck herring and cut each in 
two. With a very sharp knife, cut the herring in small 
pieces, but be careful not to entirely sever it. Lav the 
fish on the onion slice, curling it to resemble an anchovy. 
Pour over it the liquor and have it very cold when ready 
to serve. 


MIXED CANAPE. 

One small can of caviare, one tablespoonful of grated 
onion, six olives chopped very fine, three pimentos cut 
fine, juice of i lemon, x /i cup of bouillon, salt to taste. 
Dissolve one heaping teaspoonful of granulated gelatine 
in a little water and add to the above. Pour into a shal¬ 
low pan. W hen set, cut into circular pieces with a small 
biscuit cutter and cover with the following: Three 
tablespoon fills of olive oil, add one teaspoon fill of salt, 
some paprika, a dessert spoonful of grated horseradish, 
a dash of tabasco, the chopped yolk of one hard-boiled 
egg and one tablespoon ful of tarragon vinegar and beat 
all together with an egg-beater. Pour over the canaj>e 
and place one anchovy on top. 


CANAPE. 

Take circular pieces of bread and toast and butter 
them. Spread with caviare and then place on top of a 
spoonful of cold slaw which has been well mixed with 
mayonnaise. Garnish with a shred of pimento and a few 
chopped truffles. 






BOSTON BAKED BEANS. 


Soak one pint of navy beans over night. The next 
morning cook until the skin breaks, when put into the 
bean pot, with one heaping teaspoonful of salt and a tea- 
spoonful of black pepper, one tablespoonful of molasses 
and one teaspoonful of dry mustard. Cut into pieces 
one-half pound of salt pork, and after pouring water to 
cover the beans, lay the slices of pork over all and bake 
slowly the balance of the day. 










SALADS 


“A miser for vinegar, a spendthrift for oil; 

A wise man for salt, and a madcap to mix the ingre¬ 
dients.*’ —Spanish Proverb. 


J* 


\ 1A YON N A 1 SE DR ESS l XG. 

I he rule is, two yolks of raw eggs to one pint of oil, 
a teaspoonful of salt, sugar, mustard and some cayenne 
pepper. Have the ingredients very cold and put into a 
deep bowl. Use the egg beater. Once it was considered 
inartistic to make the dressing in any way but a shallow 
dish and silver fork; now the average housekeeper beats 
the dressing with an egg beater or a mayonnaise mixer. 
Add a few drops at a time of oil, until it begins to thicken, 
when you can use it more generously, but great care must 
be taken at first not to get too much oil in, or it will curdle 
and the process will have to be repeated. When thick 
and jelly-like, add a few drops of lemon juice and some 
good vinegar. Set in a cool place. For some salads add 
a half-cupful of whipped cream. 

COOKED DRESSING FOR POTATO OR GAR¬ 
BAGE SALAD. 

Break two raw eggs into a pie tin. Add one-half cup¬ 
ful of sugar, one of salt, one-half spoonful of j>epper, one 
of mustard, and beat all together. Add two tablesjxxm- 
fuls of melted butter. Half a cupful of good vinegar, 
and now take a silver fork and stir in the vinegar and 
keep stirring rapidly over the fire, using the flat side of 
the fork, to keep from sticking. It will take about two 


- 6 7 ~ 


minutes; take off, and when cold add either one cupful 
of whipped cream or one-half cupful of plain cream. 

VEGETABLE SALAD. 

(Original.) 

Boil four medium sized potatoes. Three carrots, four 
eggs. Have chopped fine, one bunch of celery, two cu¬ 
cumbers, one bunch of new onions or half an old onion. 
One-half can of Spanish pimientos. One can of French 
pease. Some grated cheese and paprika. Chop the po- 
totatoes and carrots into dice. Add the balance, except 
the yolks of the eggs and pimientos. Chop the whites of 
the eggs and mix with the salad. Now make a cooked 
dressing (a recipe will be found below) and mix through 
the vegetables. Have the yolks of eggs crumbled fine 
and mixed with the same quantity of grated American 
cheese, add enough paprika to color it. Serve on lettuce 
leaves or chicory and sprinkle over the top some of the 
egg and cheese mixture, and lay upon each mound a slice 
(shred) of pimiento pepper. This is excellent for a 
Dutch lunch, and frequently have served it in the after¬ 
noon, instead of a chicken or fish salad. 

VEGETABLE SALAD. 

(Original.) 

Boil six new beets, if procurable, and two potatoes. 
Boil six eggs until hard. Chop up the beets into dice, 
with the potatoes. Three cucumbers and a tablespoonful 
of grated onion. Mix altogether. Let the eggs rest in 
the beet juice over night. Have the yolks of eggs crum¬ 
bled and mixed with cheese, the same as above. Mix 
a cooked dressing with the vegetables and serve on water 
cress. Lay on the top of each dish a slice of the colored 
white of an egg, and also gome of the egg and cheese 
mixture. Sprinkle over a few pearl onions. 


FRENCH DRESSING. 

A rule most followed is four tablespoonfuls of oil and 
one dessert spoonful of good vinegar. Put a teaspoonful 
of salt and the same of pepper with a few dashes of 
cayenne or paprika and a few drops of onion juice. Pour 


- (tS — 


tlic oil over the condiments and stir thoroughly; then, 
lastly, the vinegar, and heat until it thickens. For lettuce 
and vegetables. 


FRENCH DRESSING. 

One cupful of good salad oil to one tablespoonful of 
vinegar. Salt and cayenne to taste, with some squeezed 
onion juice. The bottled onion juice is much more con¬ 
venient. It is better to squeeze the juice with a lemon 
squeezer or one made for this purpose. Mix all together 
and beat until the dressing thickens, then have the lettuce 
cups washed and dried in a cloth. Pour the dressing 
over the lettuce and shake the dressing through hastily 
but lightly with the salad fork and spoon. 

CHERRY SALAD. 

Fake pitted Royal Ann cherries (they are easily put 
up) and stuff with hazel nuts, pecans or walnuts. Lay 
on nasturtium blossoms and chicory, and serve with a 
French dressing or mayonnaise. 

COLD SLAW. 

(Original.) 

Run one small head of cabbage through the food chop¬ 
per, using the fine knife. Salt and pepper well and let 
stand. Make a dressing as follows: Beat the yolks of 
eight eggs well; add three-fourths cupful of sugar, one 
heaping teaspoonful of salt, one of pepper and one of 
ground mustard. Put in a double pan with one pint of 
weakened vinegar and stir constantly until it is thick. 
Add one-half cupful of sweet cream and pour over the 
cabbage. Mix well and beat into the mixture the last 
thing one cupful of whipped cream. You must be gov¬ 
erned b your taste in making this, and if not seasoned 
sufficiently add more salt, pepper and sugar. If not thin 
enough keep on adding cream. 

This is delicious served as a salad, with cucumbers 
cut into corrugated slices and heaped on a mound of the 
cabbage. Of course the cucumbers must be dressed with 
a French dressing or a sour cream dressing. It is con¬ 
venient to make this the same day that a white cake is 
made, as the yolks can be used for the dressing. 


- 69 - 

POTATO SALAD AND HAM. 

I »oil four potatoes with the skins on. When cold, peel 
and marinate them with a cupful of pineapple juice, six 
tablespoonfuls of oil, salt and pepper to taste. (The 
potatoes must be diced.) Let them stand an hour or so 
in the dressing, then add to them two tablespoonfuls of 
scraped onion, one large cucumber, also sliced and cut 
into dice, one large bell pepper, shredded, and one can of 
pineapple cut into small pieces. Mix thoroughly and add 
enough of cooked dressing to make the mixture very 
moist, and lastly, add one cupful of whipped cream. 
Serve on thin slices of baked ham and sprinkle the top 
with crumbled yolks of eggs. 

SALAD DRESSING. 

One cup of orange and pineapple juice, each; 2 scant 
cups of sugar and salt to taste. The yolks of 8 eggs. 
Cook together in a double boiler and when thick and 
cold add a cupful of whipped cream. 

oALAD DRESSING. 

Four tablespoonfuls of oil, 1 of vinegar, 1 spoonful 
of salt, a teaspoonful of grated horseradish, a small 
spoonful of mustard, a dash of black pepper, 2 or 3 drops 
of tabasco, a teaspoonful of Worcestershire sauce, a tea¬ 
spoonful of grated onion and shred of garlic; a teaspoon¬ 
ful of lemon juice. Beat together with the egg beater 
until it runs heavy, then add the chopped yolk of one 
hard-boiled egg. 

DR. JOHNSTON’S SALAD DRESSING. 

(Original.) 

One-fourth pound of best Rocquefort cheese. Place 
in an earthen bowl and mash with a fork. Now add the 
yolks of three hard-boiled eggs, one spoonful of good 
English mustard, salt to taste, some paprika, tabasco and 
a little onion juice, if desired. When all are well mixed 
pour over oil until smooth and like cream, then add 
vinegar, a little at a time, until a tablespoonful or more 
has been used. Suitable for lettuce or fresh tomatoes. 


A PRETTY SALAD. 


Into a crisp lettuce cup, lay three thick cucumber dice, 
one slice of Spanish pimiento, one inch scjuare of fro¬ 
ntage de brie, and three asparagus tips, just the ends, 
and a spoonful of pearl onions. Pour over this a French 
dressing and serve with cheese straws. 

Tomatoes, cucumbers, asparagus tips, artichokes, 
French beans, nuts, celery and apples, oranges, pine¬ 
apples, beets, water cress, chicory, lettuce and dozens of 
other vegetables may be served with the French or may¬ 
onnaise dressing. 


SALAD EGGS. 

(MRS. JACK THOMAS.) 

Boil twelve eggs hard, peel and cut in two lengthwise, 
l ake out the yolks and mash well. Season to taste with 
salt, peper and some paprika. Chop very fine three or 
four small radishes, two small ions, about six olives, a 
tablespoon ful of capers, the same of chopped walnuts, 
half a dozen midget pickles (sour). Moisten with a 
little vinegar, and, lastly, mix well with enough mayon¬ 
naise dressing to produce an even consistency. Stuff 
the eggs and lav them upon lettuce leaves, just the halves, 
and pour over each a spoonful of mayonnaise dressing. 
They arc delicious to serve as stuffed eggs, omitting the 
dressing that is served over them. 


COOKED SALAD DRESSING. 

For those who do not care for a dressing made of oil. 
the following will be acceptable: Mix in a bowl the yolk 
of one egg, one teaspoonful of dry mustard, one small 
sixxjnful of salt, two teaspoonfuls of powdered sugar, two 
drops of tabasco, a few drops of onion juice, a dessert 
spoonful of melted butter and two teaspoonfuls of flour. 
Beat all together and add one cupful of vinegar and place 
the bowl in a vessel of hot water and cook until it thick¬ 
ens, stirring constantly. W hen cold add one cupful of 
whipped cream, or a half cupful of heavy sweet cream. 


HOME MADE FRENCH MUSTARD. 


'This is a good recipe, and being very simple will be 
appreciated. 

Slice a good sized onion and cover it with good vine¬ 
gar ; let soak for two days, when pour off and add a tea¬ 
spoonful of salt, a tablespoonful of sugar and one-fourth 
of a teaspoon fill of cayenne pepper and enough mustard 
to thicken. Put on the stove and let it remain until it 
boils; stir well, and in a few moments take off and 
bottle. 


POTATO SALAD. 

Boil four large potatoes, chop into dice and pour over 
a little vinegar, pepper and salt. Have three eggs hard 
boiled and half a small onion minced very fine, and two 
cucumbers, chopped also into dice. Mix altogether and 
pour over the cooked dressing. 


EGG SALAD. 

Six boiled eggs, two tablespoonfuls of minced onion 
and some minced parsely. Boil the eggs, take out the 
yolks, after cutting them lengthwise, and mix with the 
yolks some cooked salad dressing and half a dozen olives. 
Lay on crisp lettuce leaves and pour over the dressing. 


CARROT SALAD. 

(MRS. W. H. DE WITT.) 

Take young carrots and boil until tender. Peel them 
and cutting in lengthwise nieces pour over a little oil and 
vinegar and set on ice. Peel ripe grape fruit and then 
divide into sections, cutting each into three pieces. Save 
the juice that falls from them and pour over the carrots. 
Have lettuce hearts on ice and just before serving place 
the carrots and fruit together on the lettuce cups and 
pour over all a French dressing. 


PRETTY SALAD. 


l ake good sized red apples and with an apple corer 
take out the centers, then scoop the entire apple out. 
taking care not to break the lower side of them. With 
a pair of scissors cut the open tops into scallops. Take 
a little of the apple meat and put aside. Now take 
meaty charries, those canned will do, but fresh ones are 
better. Pit them, filling them with hazel nut meats. Mix 
with a rich cooked dressing into which has been added a 
cupful of whipped cream and half fill the apple shells. 
Sprinkle with chopped pecans and garnish the plates 
with pansies, nasturtium blossoms or lettuce hearts. 
A few white grapes added to the mixture improves it. 

TOMATO ASPIC SALAD. 

Make a tomato aspic and fill ring moulds with it. 
t These little moulds can he made to order in any tin 
shop and are about as large as an ordinary biscuit cutter A 
When set. turn out onto lettuce cups and fill with sliced 
bananas and cucumbers which have been mixed with a 
mayonnaise dressing. 


TOMATO SURPRISE SALAD. 

Select medium sized tomatoes which must be meaty 
and firm. Peel them and then cut into six pieces, a little 
more than half way down. Pull each section very gently 
apart from the others, until the tomato resembles a rose. 
Put on ice after pouring over each a little French dress¬ 
ing. Boil half as many eggs as tomatpes and cut each 
in two ecpial halves. Take out the yolk and fill with 
mayonnaise dressing and set in the center of the tomato 
Now arrange little lettuce hearts to curl up around the 
tomato and the effect will be very pretty, as they will 
look like flowers. Sprinkle paprika over the dressing, 
with which the eggs are filled. 


MARSHMALLOW SALAD. 

Make a mayonnaise dressing and add to it enough 
whipped cream to make it very pale yellow. Cut up 
marshmallows in two pieces each and let lie in the dress- 




—73 


i n g over night. Place slices of pineapple on a plate and 
coyer with the marshmallow dressing. 


SALAD DRESSING. 

One cup of sugar, one cup of vinegar, boil until it 
threads, and cool. Add one cup of cream whipped. If 
used for meat salads add salt and pepper. Tf for fruit 
salad used unseasoned. 


SALAD TO SERVE WITH MEAT. 

# 

Take half a pound of lettuce and after washing it. 
cut it into shreds and mix with it six green onions sliced 
thin, six radishes, also sliced very thin. Make a French 
dressing and pour over it, mixing it well with the vege¬ 
tables and serve with the dinner course. 

CANTELOUPE SALAD. 

Take either the small canteloupe or those that come 
late in the autumn, called winter canteloupe, and peel 
them carefully, then cut the meat into lengthwise slices. 
Place on chickory or water cress and serve with French 
dressing. 


SALAD DRESSING. 

Half cupful of vinegar, two tablespoonfuls of sugar, 
one tablespoonful of salt, one teaspoonful of mustard, a 
pinch of cayenne pepper, one cupful of milk, half cupful 
of butter and three eggs. Put in the double boiler the 
milk and butter. Beat up the yolks of the eggs together 
with the mustard, salt, sugar and pepper and add to the 
melted butter and milk. Heat the vinegar separately and 
add little at a time to the mixture, adding whites of eggs 
last of all. When done, it will he thick, like custard. 


BREAD 


J* 

BREAD MADE FROM LIQUID YEAST. 

Tliis is bread that never fails and one that is very 
convenient for those living in the country, or where 
fresh compressed yeast cannot be procured. 

To Make the Yeast.—One cupful of strong tea made 
from a good handful of hops, strained and poured over 
one cupful of flour, but not when the tea is hot. One 
cupful of sugar, one cupful of salt, one pint of mashed 
potato, mixed together, four quarts of boiling water 
poured upon the whole. When milk warm add a pint of 
yeast to raise it and when light stir down once, let stand 
until light again. Skim off the froth and bottle. It will 
keep for two months if corked tightly. 

Bread From This Yeast.—Four moderate sized j*>ta- 
toes, put through a colander or sieve, after they arc 
cooked. One heaping tablespoonful of lard, one of sugar, 
one quart of warm water and flour to make a stiff batter, 
one-half cupful of yeast. Mix at noon and let it stand 
until evening, when it will be very light. Work'in flour 
until it is rather hard dough and let stand until morning, 
covered. Mould into four or five loaves and let rise 
three-quarters of an hour and bake one hour in slow oven. 


NUT BREAD. 

Three cups of flour: two tea spoon fills of baking pow¬ 
der; one-fourth cup of sugar; one cupful of chopped 
nuts; one teaspoonful of salt; two eggs; three-fourths 
cup of milk. Mix the dry ingredients together, then beat 
in the eggs and milk and bake 40 minutes in two loaves. 


NUT CREAM BREAD. 


One cupful of cream; one pint of sweet milk; one 
tablespoonful of salt; three-fourths cup of sugar; one 
compressed yease cake dissolved in lukewarm water; 
one-half pound of pecan nuts; one cup of seeded raisins; 
three eggs; one cupful of lard; one-half cupful of 
butter. Scald the cream and milk and add while hot 
the butter, lard and sugar. When lukewarm, beat in 
enough good bread flour to make a rather thin sponge 
and stir in the dissolved yeast cake, beating well for two 
minutes. Set this at night. In the morning dissolve a 
salt spoonful of soda in warm water and beat into the 
batter. Whip the eggs well and stir in, then dredge the 
nuts and raisins and beat well into the mixture and 
lastly the flour, just enough to make it like soft biscuit 
dough. In about two hours it will be ready to knead 
down. Let rise three times, then form into loaves and let 
rise about 20 minutes and bake in a moderate oven until 
done. It all depends upon the size of the loaves, but 
these should be baked in individual pans, about 45 min¬ 
utes. If this recipe is followed strictly, the best of re¬ 
sults will be obtained. This is an excellent bread to serve 
for tea. 


BREAD WITH COMPRESSED YEAST. 

One pint of potato water. One pint of sweet milk 
scalded. Add r tablespoonful salt, l / 2 cup lard, 1-3 cupful 
of sugar to the milk. Mix with the potato water. Dis¬ 
solve one cake of compressed yeast in lukewarm water 
and stir in the mixture, then add enough flour to make 
a soft sponge. Make this at night and if the weather 
is warm, work in enough flour to make like biscuit dough 
and let rise until morning. If it is winter time, make the 
sponge at night and allow it to rise until morning, then 
add a pinch of soda dissolved in water and heat well 
into the batter, after which add enough flour to make a 
soft dough and work down twice. Form into loaves and 
rise 20 minutes and hake in a moderate oven. 


Ilk HAD WITH MAGIC YEAST. 

Make a sponge at noon of one quart of jx>tato water 
made of three medium sized potatoes mashed and put 
through a potato ricer. To the quart of pulp and water, 
it should be a quart when all together, add a tablespoon- 
ful of salt, two tablespoon fills of sugar and one-half cup 
of lard. Lastly stir in one magic yeast cake that has 
been dissolved in warm water, and flour enough to make 
a batter. Let this rise until night, when mix in etiough 
llour to make a rather soft dough and in the morning 
w’ork down once. W hen the bread comes up again, form 
into individual pans and let rise three-quarters of an 
hour and bake one hour in a moderate oven. 

CORN PONE. 

(>ne quart of cornmeal scalded with one pint of boiling 
water; mix thoroughly; now add cold water and stir as 
stiff as can be stirred with a spoon. Add one well-soaked 
yeast cake; let rise until light. If too thin, add more 
cornmeal and a little salt and bake in a well-greased pan 
until well done. 


RAISIN BROWN BREAD. 

Mix and sift one cup each of rye flour, cornmeal, and 
white flour, with two teaspoon fills of soda and one of 
salt. Add one-half cup of molasses and two cups of thick 
sour milk; add to the mixture one-half cup of sweet 
milk; then add one-half cup of halveij raisins. Turn 
into a nuttered mold and steam three hours, then uncover 
and place in the oven for about ten minutes or longer. 

NUT BREAD. 

(Original.) 

Scald one pint of sweet milk and add to it one-half cup 
of butter and the same of lard, making a large coffee 
cup full. One large tablespoonful of salt and one-half 
cupful of sugar. When lukewarm stir in one compressed 
yeast cake that has been soaking about one hour, and beat 
well into the mixture; then add flour enough to make a 


—// 


thin batter and let rise over night. The room must not 
be too warm. In the morning dissolve one-fourth tea¬ 
spoonful of soda in a little warm water and beat well into 
the batter. Break three fresh eggs into a bowl and whip 
until frothy and add to the mixture. Have one and a 
half coffee cups full of broken pecans, or black walnuts, 
which must be fresh, and stir these into the dough. Sift 
good bread flour and work in enough to make a dough 
like biscuit (must not be too stiff). Let rise until light 
and work down. Let rise once more and work down. 
The third time mould into small loaves and after rising 
twenty-five minutes, bake for forty-five minutes. 

NUT BREAD. 

One cup of chopped nuts. Two eggs. One-fourth cup 
of sugar. One teaspoonful of salt. Three cups of flour. 
One cup of milk. One-half cup of maple cream. Two 
teaspoonfuls of baking powder. Mix the dry ingredients 
together, add the eggs, maple cream, and milk. Let rise 
for twenty minutes and bake for forty-five minutes. 


MUFFINS. 

One tablespoonful of sugar. One tablespoonful of 
butter. Two tablespoon fills of lard. One egg. One cup 
of milk. Two cups of flour, with two teaspoonfuls of 
baking powder sifted with it. Bake in gem pans in a 
moderately hot oven. 


PUFFS. 


Six eggs, beaten until very light; add six tablespoon¬ 
fuls of flour and a pint of sweet milk. Bake twenty 
minutes in buttered gem pans, or cups, and serve hot 
with butter and thick maple syrup. 


BEATEN BISCUIT. 

One quart of flour. Two tablespoonfuls of cold lard. 
One teaspoon ful of salt. Cold water enough to make a 
stiff dough. Knead well and beat until the dough blis¬ 
ters. Cut in round biscuits and bake quickly. 


— 7 **— 

STEAM ED BROWN BREAD. 


Two cups of graham Hour, one cup of corn meal, one 
level teaspoon fill of soda, one teaspoonful of salt, two 
cups of sour milk or buttermilk and three-fourths cup of 
molasses. Sift salt and soda with the flour, mix thor¬ 
oughly and add molasses and sour milk enough to make 
a stiff batter. Beat well and fill buttered moulds that 
have been floured also. Small pails will do, but they 
must be covered tightly. Place in kettle of boiling water, 
allowing the water to come almost to the top of the 
moulds. Boil three hours, then turn out, brush with 
melted butter and put in a bot oven until brown. 

CORN PONE. 

One quart cornmeal scalded with one pint of boiling 
water; mix well and add cold water and stir as stiff as 
can be with a spoon. Add one well soaked yeast cake, 
let rise until very light. More cornmeal may be added 
if the mixture is too thin. Be sure to add salt, a tea¬ 
spoonful. Bake in greased pans until brown and well 
done. 


GRAHAM LOAF. 

Two cups of sour milk. Two teaspoonfuls of soda. 
One-half cup of molasses. Two-thirds cup of raisins. 
Three cups of graham flour. One teasj>oonful of salt. 
Dissolve the soda in the milk, then stir in the other in¬ 
gredients and bake in a loaf. 


WAFFLES. 


Three eggs, beaten separately; one cup of sour cream, 
and one of sour milk, or two cups of sweet milk; three- 
fourths of a cup of melted butter, a teaspoonful of salt 
(do not add sugar), and if the sour cream and milk are 
used, stir in one small teaspoon ful of soda dissolved in 
warm water. Flour enough to make a rather stiff batter 
and sift into it one heaping teaspoonful of baking powder. 
If the sweet milk is used, two teaspoonfuls of baking 
powder must be used. In making waffles it is safer to 
use baking powder as well as soda. 


— 79 - 


CORN BREAD. 

(Original.) 

Three eggs, beaten separately. One scant cup of lard. 
One pint of buttermilk. One tablespoonful of black mo¬ 
lasses. One teaspoonful of soda, dissolved in warm 
water. One teaspoonful of baking powder, mixed with 
one cupful of wheat flour. Melt the lard, and add with 
the salt and molasses to the beaten eggs. Mix the soda 
with the buttermilK, and add to the above mixture. Stir 
in the wheat flour and then add enough yellow cornmeal 
to make a rather thick batter. Put two tablespoon fills 
of butter in a wide baking pan, and, when melted pour 
in the batter, which should not be over a half-inch thick 
when it is in the pan. Put in the oven and when the 
batter begins to warm through, pour over it one cupful 
of whipped cream and bake quickly. 


MUFFINS. 

Two eggs, three-fourths cupful of butter, three cups 
of flour, two teaspoonfuls of baking powder, milk 
enough to make a good batter. 


CORN CAKES. 

Two eggs, one teaspoonful of salt, a spoonful of black 
molasses. One pint of sour buttermilk, cream or sour 
milk, or part sour cream and milk. Add one teaspoonful 
of soda, dissolved in hot water. Now use one part wheat 
flour to which has been added one teaspoonful of baking 
powder, and the balance yellow corn meal. Mix enough 
to make a thin batter and fry on hot griddle. 


SHROVE TUESDAY PANCAKES. 

Beat fifteen eggs separately. Add a tablespoonful of 
salt. Pour over the eggs, when beaten, one quart of rich 
cream and one quart of milk. Add pastry flour through 
which has been mixed three tablesj)Oonfuls of baking 
powder until a batter is made that will pour from a 
pitcher. Fry in small cakes on a hot griddle. 

To serve with these pancakes, take five pounds of good 


maple sugar anti cover with water, let stand all night. 
The next morning put in a stew pan and mash all the 
sugar and dissolve well before putting over the fire. Boil 
ten or fifteen minutes. It must be as thick as honey when 
done. 


SWEET RUSK. 

One quart of sweet milk scalded, add one cupful of 
butter and one cupful of sugar, one teaspoonful of salt. 
When luke warm, add one dissolved yeast cak-. Stir in 
enough of the best flour to make a batter and let stand 
over night. In the morning add one-fourth teaspoonful 
of soda dissolved in warm water. Three well-beaten 
eggs and flour enough to make a dough like biscuit. 
When light, work down at once. In an horn mould into 
small rolls and sprinkle with sugar and cinnamon, let 
rise one-half an hour and bake until brown. 


BREAD STICKS. 

Proceed the same as with rusk, omitting the sugar 
and cinnamon. When ready for the pans, cut into small 
lengths and roll between the hands until not much larger 
than a lead pencil and place in pans and rise for one hour, 
bake in quick oven. 

CRACKER DISH FOR SUPPER. 

Half fill a covered dish with Brownsyille crackers and 
jxjiir over them boiling water or milk. Cover and let 
stand for fifteen minutes. Have on the fire a pint of sweet 
cream, to which is added a half-cupful of sugar. When 
it is scalded anti the crackers are soaked, pour over the 
cream and sprinkle over cinnamon and serve at once. 


WAFFLES. 

Three eggs beaten separately. One cup of sour cream 
and one of sour milk. Two tablespoonfuIs of melted 
butter, teaspoonful of salt, (do not add sugar) one small 
teaspoon ful of soda dissolved in warm water. Flour 




V 


—81- 


enough to make a nice hatter and add to the flour one 
teaspoon fill of baking powder. 

TO SERVE WITH THE ABOVE. 

• 

Take one can of maple cream, open it and put in a 
double boiler, adding a much thick, sweet cream, as there 
is of maple and when it is thoroughly mixed, it is ready 
to serve. 


CREAM BISCUIT. 

(MRS. DANIEL SEARLES.) 

One quart of flour into which has been sifted one table- 
spoonful of baking powder and one heaping teaspoonful 
of salt. Rub through the flour one-half cupful of lard 
and then mix until very soft with sweet cream. The 
dough must be so soft that it will be difficult to handle. 
Flour the bread board and turn the dough out and roll 
quickly. Cut with a small biscuit cutter and bathe the 
tops with sweet cream and bake in a quick oven. 


CREAM MUFFINS (Original). 

(A. M. HIGGINS.) 

Two eggs. One-half cup of milk. One-half cup of 
cream. One cup of flour. One teaspoonful of sugar. 
One-half teaspoonful of salt. One-half teaspoonful of 
baking pow'der. Beat yolks of eggs, add cream and 
milk,* sift together flour, salt, sugar and baking powder, 
then add to mixture. lastly, fold in whites of eggs, 
beaten stiff. 

For batter cakes and waffles use more milk and cream . 

BREAD CAKES. 

Toast dry bread until a light brown and then run 
through the food chopper. Take one pint of sweet milk 
with one tablespoonful of thick cream and add to it one 
well-beaten egg and a teaspoonful of salt. Mix together 
one teaspoonful of baking powder with one tablespoonful 
of flour and add to the bread crumbs. Stir in enough of 
the bread to make a thin batter and lastly add the flour 
and baking powder. Fry on a hotcake griddle until 
brown and done. 


—82— 




BOSTON BROWN BREAD. 

One-half pint of sweet milk, the same of sour milk or 
buttermilk, one-half cupful of molasses, one teaspoonful 
of soda, dissolved in warm water. One pint of graham 
flour, one-half pint of cornmeal. Mix well together and 
butter and flour a tin pail with a tight lid, or a good sized 
mould, and place it in a kettle with boiling water and 
cook steadily two and one-half hours. At the end of 
that time, place in the oven and hake for twenty minutes. 


WHOLE WHEAT BREAD. 

Use the very best grade of whole wheat flour. First 
scald one quart of sweet milk and add one pint of hot 
water. While the liquid is hot melt in it one cupful of 
lard and butter, mixed, a tablespoonful of salt and one- 
half teacupful of sugar. When lukewarm add one dis¬ 
solved compressed yeast cake. Stir in enough flour to 
make a rather stiff dough and let rise until morning, 
when work into loaves at once and let rise three-quarters 
of an hour and bake one hour. Have the oven heated 
to the point where the hand can stand the heat, then 
gradually increase the warmth until the bread is nicely 
browned. If the bread begins to get too brown, lav over 
it a dampened piece of brown paper. 

POP OVERS. 

One cupful and a half of rye flour and a cupful of 
wheat flour. Put into a bowl with one spoonful of sugar 
and one of salt. Beat three eggs together until very 
light and add one pint of milk. Pour three-fourths of 
this mixture over that in the bowl, and after beating well 
add remainder of the milk and egg. Butter one dozen 
little stone moulds and put them in an old pan and hake 
for an hour. Have the oven very hot for the first half 
hour and then reduce the temperature. 

STEAMED CORN BREAD. 

Two and one-half cupfuls of cornmeal and one cupful 
of flour, two cupfuls of sour milk, one cupful of sweet 



- 83 - 


milk and one-half cupful of molasses, two teaspoonfuls 
of soda. Put in a tight tin pail and steam two and one- 
half hours and bake twenty minutes. 


GOOD CORN BREAD. 

Three eggs, well beaten. One-half cupful of lard, 
melted, one pint of sour cream or buttermilk. Beat eggs, 
add salt, then the cream, to which has been added one 
teaspoonful of soda dissolved in hot water. Now add 
the melted lard and one part wheat flour, mix through 
it one teaspoonful of baking powder, then yellow corn- 
meal enough to make a thin batter. Bake in thin sheets 
until brown. 


MUFFINS MADE OF GRAHAM OR 
WHITE FLOUR. 

Cream one-half cupful of butter, add one-fourth cup¬ 
ful of sugar and some salt. To this add three eggs well 
beaten and one pint of sweet cream or half milk and half 
cream. Mix in enough flour with two teaspoonfuls of 
baking powder to make a soft batter. Butter iron moulds 
or gem pans and bake in a quick oven. 


WARM CREAM BREAD (Pennsylvania Recipe). 

Four eggs beaten separately. Beat together and add 
one quart of sour cream, to which has been added one 
full teaspoonful of soda dissolved in warm water. Now 
sift the flour and add enough to make a batter as for cake, 
adding a teaspoonful of baking powder at the last. Bake 
in a sheet until brown. 


BLUEBERRY MUFFINS. 

(MRS. A. E. ROCKEY, PORTLAND, ORE.) 

One-half cup sugar; one cup milk; two cups flour; 
one cup blueberries; one egg; two tablespoon fuls butter; 
two teaspoon fuls baking powder. Cream sugar and but¬ 
ter; add egg; then milk. Sift the baking powder in the 
flour and add last the berries floured (with some of the 




flour included in this rule). This makes a small amount. 
Where more is desired double the rule. 

SOUR CREAM BISCUIT. 

To one quart of flour, mix one teaspoonful of baking 
powder. Add a spoonful of salt. Mix through the flour 
one-half cupful of butter or lard or half and half, and 
mix with one pint of sour cream into which has been 
dissolved one teaspoon ful of soda. Roll thin and bake 
in rather quick oven. 

If not enough cream to make quite soft, add more. 

CREAM ROLLS. 

Scald one pint of milk and one of cream. Add one 
cupful of butter, a heaping teaspoonful of salt and one- 
half cup of sugar. When lukewarm, sift in enough of the 
best bread flour to make a thin batter and add one dis¬ 
solved compressed yeast cake or one magic yeast cake. 
Mix at bed time and let rise until morning, and when 
light add to it a pinch of soda dissolved in warm 
water, beat it well, and add three fresh eggs well 
beaten and work down with the flour until like biscuit 
dough. It will be necessary to work down again about 
eleven o’clock. At two o’clock work down again, and 
if needed for four o’clock tea, work again and make into 
rolls or cut with biscuit cutter and let rise on the bread 
board for half an hour, when put a bit of butter on each 
roll and fold over and place in pans and let rise for 
twenty minutes (less time will do) and bake in a quick 
oven until a golden brown. Sweet milk may be used 
instead of cream, but the cream is such an improvement 
that by all means trv it. 


—85— 


CAKES 

Before commencing to make a cake, have everything 
in readiness. The flour sifted and measured or weighed. 
The butter creamed and the sugar sifted and the pan 
or pans, greased and floured. Be careful in a high alti¬ 
tude about the amount of sugar you use. For a soft 
layer ^ake, use only three-fourths cupfuls of granulated 
sugar. For all delicate cakes, use powdered sugar. Do 
not use the amount of butter that you would in a lower 
altitude. Half the amount of baking powder is required 
here as in other places not so high above the sea. For 
delicate cakes like white cake, use a scant teaspoon¬ 
ful. Do not mix your cake in anything but an earthern 
dish and use either a silver spoon or a wooden paddle. 
Better results are obtained if the hands are used in beat¬ 
ing a cake. In making pound or fruit cake it is always 
better to stir with the bare hand until very fluffy. When 
cakes fall before taking out of the oven, it is safe to add 
more flour the next time or less sugar. Do not put any 
kind of a loaf cake in a hot oven, but rather let it heat 
slowly after putting it in. Do not use lard in greasing 
pans, as butter is sweeter and safer. Be careful and do 
not put a cake in a draught after taking from the oven, 
as it may cause it to fall. Do not turn a loaf cake out 
of the pan until it is entirely cold. Sift the baking pow¬ 
der with the flour unless the recipe says to do otherwise, 
as in the case of the white cake in this book, where it is 
dissolved with the milk. 


FRUIT CAKE. 

This recipe is one of the best ever used and the cakes 
made from this rule have become very populai. The 
success in making fruit cake is in the baking, and be 
careful not to make very large ones—preferably about 


four pounds in each pan, as they can be baked more 
evenly and without fear of burning, and use square brick 
pans. 

Ten eggs. One pound and six ounces of sugar, one 
pound of good butter, one pound of flour. 

Three pounds of seeded raisins, four pounds of cur¬ 
rants, cleaned through at least four waters, one pound of 
fresh dates, one pound of fresh figs, one-half pound of 
shelled pecans, the same of blanched almonds, which, of 
course, must be chopped. 

One pound of lemon peel, one-half pound of citron, cut 
very fine, one-half pound of candied angelique, three- 
fourths pounds of candied cherries, the same of candied 
pineapple. One tumbler each of sweet cream, black mo¬ 
lasses, choke cherry butter, and whiskey. The juice and 
grated rind of two lemons. One tablespoonful of ground 
cinnamon, one dessert spoonful of ground cloves, a whole 
nutmeg—soak the spices in the whiskey at least two hours 
before mixing. 

Have the fruit all cut and dredged and placed in sep¬ 
arate pans, so the flour will ge through well. Use sep¬ 
arate flour from that measured for the cake. Beat the 
eggs with egg beater in large bowl. Have the flour, 
butter and sugar weighed before lx*ginning and the 
liquids measured in the glasses. Now cream the butter 
and sugar well, and add the well beaten eggs. Then the 
cream, the whiskey and spices, the cherry butter and mo¬ 
lasses, after which add the flour, then the fruit, a few 
handfuls at a time. Bake in four square pans, and do 
not let them remain in oven too long; two hours should 
bake them, but trv with a straw before taking out. If 
choke cherry butter is not obtainable, blackberry jelly or 
grape jelly may be used, but choke cherry marmalade is 
much superior. 


DEVIL’S FOOD CAKE. 

W hites of five eggs. Three-fourths cup butter. Two 
and three-fourths cups of flour sifted five times. Two 
scant cups of powdered sugar, one cup of milk, one-half 
cake of Baker’s chocolate. Two teaspoonfuls of baking 
powder. 

Cream the butter and sugar together, then add alter¬ 
nately’ the beaten whites of the eggs with the flour, then 



- 8 7 


tiie milk with the baking powder dissolved in it. Lastly 
the melted chocolate. Flavor with vanilla. Bake in 
three layers. 


FILLING FOR SAME. 

One and one-half cupful of cream, thickened with one 
tablespoonful of corn starch. Three tablespoonfuls of 
sugar, the yolks of five eggs. Add the eggs after the 
mixture has thickened, and lastly add one cupful of 
chopped walnuts. Flavor with vanilla. Spread between 
the layers. 


STRAWBERRY SHORT CAKE. 

One pint of flour, a little salt and a heaping teaspoon¬ 
ful of baking powder, rubbed in the flour. One scant 
cupful of butter; mix thoroughly through the flour and 
mix with sweet cream until like biscuit dough. Bake 
in two shallow sc|iiare pans, and spread berries between, 
but do not make unless plenty of good, sweet cream is 
at hand to serve with it. 


DOUGHNUTS. 

Three eggs beaten well, two cups of sweet milk, one 
cup of sugar, a teaspoonful of salt, two tcaspoonfuls of 
baking powder, mixed with the flour. Work in flour 
enough to make a rather stiff dough, two teaspoon fuls 
of vanilla. Cut with a biscuit cutter, using a smaller one 
for center, and fry in boiling lard. Roll in cinnamon and 
powdered sugar while warm. 


ALMOND FILLING. 


One pint of sour cream. Yolks of four eggs. One 
tablespoonful of powdered sugar, one teaspoon fill of 
corn starch dissolved in a little milk. Beat the yolks 
and sugar together and have the cream scalded and add 
the eggs and sugar and corn starch. Boil until thick. 
Then put in one-half pound of chopped almonds. 


£8 — 


PLAIN DEVIL'S FOOD CAKE. 

Three eggs, one teacupful of sour cream or buttermilk. 
One scant teaspoonful of soda dissolved in water and 
poured into the cream or buttermilk. Two tablespoonfuls 
of melted butter, three-fourths cupfuls of granulated 
sugar, two cupfuls of flour, one teaspoonful of baking 
powder, one teaspoon ful of cinnamon, one-half teaspoon- 
ful of cloves, a square of Baker’s chocolate melted in a 
saucer over the teakettle. Bake in two shallow cake 
pans, the oblong sort. 

r ANGEL CAKE. 

• 

W hites of eleven eggs beaten with a fork on a large 
platter. Add one and one-fourth glasses of granulated 
sugar, beat thoroughly and then cut into the mixture 
gently one glass of flour that has been sifted six times 
and to which has been added one teaspoon ful of cream 
of tartar. Flavor with bitter almond or vanilla. Do not 
grease the pan, but bake in a pan that you have used for 
the purpose, and one that has never been greased. Let 
remain in the oven for fifteen minutes before looking at 
it. Bake slowly for 45 minutes. 

SUNSHINE CAKE. 

Make same as angel cake, only add to the mixture the 
yolks of five eggs. 

Bake the angel cakes and sunshine cakes in shallow 
tin pans, two of each, and upon the sunshine use a'maple 
icing, made of three cups of granulated maple sugar, 
one cupful of good cream, one large spoonful of butter, 
and boil until it is like soft wax in cold water. Then 
take off and stir until creamy. 


NUT WAFERS. 

Two eggs, beaten separately. One cup of butter 
creamed with one-half cup of sugar. Mix all together 
and add one scant teaspoon ful of soda dissolved in three 
tcaspoonfuls of cold water. Two teaspoonfuls of vanilla. 
Flour enough to roll thin. After they are cut and into 



the pans, bathe the tops with the beaten whites of the 
eggs, into which two tablespoonfuls of sugar have been 
added, and on the top sprinkle a small spoonful of 
chopped pecans. Use shelled pecans as a rule in all cakes, 
they are not so apt to be rancid as walnuts, unless one is 
sure to get a good grade. Do not use more than one-half 
cupful of sugar. 


GINGER SNAPS. 

One cup of molasses, one cup of sugar, three-fourths 
of a cupful of lard, one tablespoonful of ginger and one 
heaping teaspoonful of soda, fourteen tablespoonfuls of 
hot water; flour to roll stiff. Cut into small cakes and 
bake in a rather hot oven. 

CHOCOLATE COOKIES. 

Six ounces of flour, one-fourth pound of chocolate, 
whites of four eggs, one-half pound of powdered sugar. 

Mix the sifted flour and grated chocolate together with 
the sugar, and lastly add the beaten whites of eggs and 
drop on buttered paper and place on pan and bake. 
Dampen the back of the paper and the cakes will peel off. 

% 

ROCKS. 

Three eggs well beaten, one and one-half cupfuls of 
brown sugar, one cupful of melted butter, one teaspoon¬ 
ful of soda in a little water, one teaspoonful of cinnamon, 
one-half spoonful of cloves, one and one-half cupfuls of 
seeded raisins, one and one-half cupfuls of broken pecans, 
flour enough to make a rather stiff mixture. Drop on 
greased pans and bake in rather hot oven. 

CHOCOLATE CAKE WITHOUT FLOUR. 

Ten eggs; one cup of sugar, one pound of good wal¬ 
nuts or pecans (pecans if possible), six sticks of sweet 
chocolate, one teaspoonful of cloves, one of baking pow¬ 
der and one cupful of sifted cracker crumbs, one wine¬ 
glass of brandy. 

Before beginning have the cracker crumbs sifted and 
measured, the chocolate grated and the eggs separated. 

Beat the volks of the eggs and the sugar together in a 


bowl with a strong egg heater. Then add the grated 

chocolate and cracker crumbs, the brandy, and lastly the 
beaten whites. Bake in a loaf three-quarters of an hour, 
or in two shallow tins for fifteen minutes. 

filling for same. —Make a marshmallow icing and 
spread between the layers; reserve some for the top, and 
to this add a small square of melted Baker’s chocolate. 
Spread on top. 

SPANISH CHOCOLATE CAKE. 

Dissolve on the back of the stove half a cup of grated 
unsweetened chocolate, one-fourth of a cup of granulated 
sugar and two tablespoonfuls of milk. Beat to a cream 
one-third of a cup of butter and a cup of powdered 
sugar; add two eggs, one at a time, beating well, and a 
half a teaspoonful of vanilla; next add the dissolved 
mixture and beat thoroughly; now add gradually one- 
fourth of a cup of milk, a cup of flour and a teaspoonful 
of baking powder, the baking powder mixed with a little 
flour, and added last. Bake in a oblong pan about three- 
quarters of an inch thick. 

Place an ounce of unsweetened chocolate in a small 
teacup, and stand this in a pan of boiling water, to melt 
it. Boil together until it forms a soft ball, when dropped 
in cold water, a cup of granulated sugar and five table¬ 
spoonfuls of milk; take from the fire, add vanilla to 
flavor, and beat until white, yet soft and creamy; spread 
smoothly on the cake at once, while the cake is yet warm; 
then coat immediately with the melted chocolate, using 
preferably a soft pastry brush, although a knife will 
serve the purpose. Cut the cake in squares or diamonds 
and serve the same day it is made. This is a very choice 
recipe, making an elegant cake. 


FARINA CAKE. 

Take the yolks of six eggs and one cup of sugar, and 
beat fifteen minutes. One cup of walnuts, chopped. Two- 
thirds cup of farina. One level tespoonful baking pow¬ 
der. Whites of six eggs, beaten to a froth. Bake in 
three layers. Put together with whipped cream and 
grated pineapple; have the cream very thick and use 
plenty of the filling. 


—9i— 


DRIED APPLE CAKE. 

One cup of sugar; three-fourths cup of butter; three- 
fourths cup of sour milk; three eggs; three cups of 
dried apples; one pound of raisins; one and a half cups 
of molasses; three cups flour; one and a half teaspoon¬ 
fuls soda; one teaspoonful cinnamon ; one-half teaspoon¬ 
ful cloves. Soak apples over night, chop fine and boil 
them in the molasses two hours. 


SPICE CAKE. 

(MRS. S. R. BLACKLOCK.) 

One cup of sugar, one tablespoonful of butter, one egg, 
one cup of sour milk with one teaspoonful of soda dis¬ 
solved in it, two cups of flour, one cup of raisins, one 
teaspoonful of cinnamon, one-half teaspoonful of cloves, 
and same of nutmeg. Chopped nuts may be added. Sour 
cream may be used by omitting the butter. Rake in a 
loaf. 


GERMAN TEA CAKES. 

One cup of nuts, one-half pound of raisins, chopped 
fine, one-fourth pound of butter, one-half cup of mo¬ 
lasses, one even teaspoonful of soda dissolved in a little 
warm water, one teaspoon ful each of cinnamon, cloves, 
and allspice, with flour enough to make a stiff dough. 
Roll out thin and cut in round cakes, and bake in a mod¬ 
erate oven. 


CHOCOLATE LOAF. 

One large cup of sugar, one-half cup of butter, creamed 
together, then three eggs, beaten separately, one-half cup 
of milk, one and three-fourths cups of flour with two 
teaspoonfuls of baking powder sifted with it; ten table¬ 
spoonfuls of melted chocolate, added last. Bake in one 
loaf, in a moderate oven, and cover with a white icing. 


92 - 


SNOW BALLS. 

Bake an angel food cake in two square tins, so that it 
will be about two inches thick when baked. When baked 
and cold divide each cake into sixteen parts. Remove 
brown parts, and clip the comers, then with two skewers 
roll each ball in thick white icing and then in cocoanut 
and lay on buttered paper. The cake for this must be 
baked very well, and use the long shredded cocoanut. 


NUT LOAF. 

One cup of sugar, one-half cup of butter, three-fourths 
of a cup of milk,two cups of flour with one and a half 
teaspoonfuls of baking powder sifted with it; the beaten 
whites of three eggs, and one cup of any kind of nuts. 
Cream the butter and sugar until very smooth, then add 
the milk and flour with the baking powder, then lastly 
put in the nuts and fold in the beaten whites and one tea- 
spoonful of vanilla. Bake in a loaf in a rather slow 
oven. 


ANISE COOKIES. 

^MKS. CLEMENTS OF SPOKANE.) 

Six eggs beaten for five minutes without separating. 
Put one pound of powdered sugar into the eggs and heal 
one-half hour. Add one-half cup of anise seed ground 
or rolled fine and stir five minutes. Add two and a half 
cups of flour and beat ten minutes. Drop them in small 
sjxxmfuls in a pan and let them stand all night. In the 
morning bake them with a slow fire. They should be 
just a little brown on the bottom. 

CREAM SPONGE CAKES. 

Break two eggs in a teacup and fill up the cup with 
rich cream, sweet or sour. Pour the eggs and cream 
into a mixing bowl and beat with an egg-beater for a few 
minutes, adding a little at a time one cup of fine granu¬ 
lated sugar. Then a cup of flour, well sifted with a level 
teaspoon ful each of cream of tarter and soda. Add a 
little lemon juice or vanilla. Have the pans buttered 


93 — 


before beginning, and beat the cakes constantly after 
starting. This makes a thin batter. Use a white icing. 


COFFEE CAKE. 

(Without Eggs or Milk.) 

One cup of coffee, two-thirds of a cup of molasses, two- 
thirds of a cupof sugar, one cup of butter or lard. Add 
three and three-fourths cups of flour with one cup of 
raisins and one teaspoonful each of cloves, cinnamon, 
and nutmeg. Also one teaspoonful of soda dissolved in 
a little warm water. Bake slowly for a long time. Nuts 
or fruit may be added. 


LOVE CAKES. 

(MRS. CLEMENTS OF SPOKANE.) 

Two cups of brown sugar; yolks of six eggs; whites 
of three eggs; one cup of molasses; one cup of sweet 
milk; three cups of flour; one tablespoonful of baking 
powder; one-fourth of a pound each of citron and 
almonds, chopped fine, and the same of chocolate, grated. 
Add cinnamon and nutmeg to taste, also a little allspice. 
Bake in a flat dripping pan, well greased. Ice the top 
and cut in small squares and put away in a tin box. 


CHERRY CAKE. 

(MRS. W. O. SPEER.) 

Use “plain layer cake” recipe and bake in one sheet 
about an inch thick. Spread with a boiled icing and 
before it hardens cover with fresh or canned pitted cher¬ 
ries, and envelop the whole thing in whipped cream. 


LADY FINGERS. 

(MRS. S. R. BLACKLOCK.) 

Beat the yolks of five eggs until very light and fluffy, 
then add one cup of sugar, and beat this in, then one 
teaspoonful of baking powder with flour enough to make 
a very stiff dough and flavor to suit. The flour should 




— 94 - 


be kneaded in on a bread board, for the dough must be 
stiff. Roll out. cut into strips and bake. 


WHITE CAKE. 

This is a perfect white cake recipe, if the rules are fol¬ 
lowed, and the ingredients are of the best. This has 
been used by the author since a child: 

Whites of eight fresh eggs (they must be strictly 
fresh) ; one cupful of uncolored butter (country butter) ; 
two cupfuls of sifted powdered sugar; two cupfuls of the 
best cake flour; one-half cupful of sweet milk; one very 
scant teaspoon fill of good baking powder, dissolved in 
the milk the last thing. Cream butter with the hands 
in an earthen bowl until very white. Add sugar and 
cream again until frothy. Have the eggs beaten well 
and add alternately with the flour until all used, then 
stir in the milk which has just had the baking powder 
dissolved in it, and beat that well. Flavor with two 
teaspoonfuls of either lemon extract, rose water or 
almond. Bake in a pan with a stem in it, or in an oblong 
pan. Put in a warm oven to begin with and gradually 
heat until the cake begins to brown. Try with a straw 
and when the cake draws from the sides of the pan it is 
done. Take out and be careful not to place it in a 
draught and do not turn out until cold. 

If the batter is put into an oblong pan, stir in it one- 
fourth pound of candied cherries and the same amount 
of candied angelique, cut into thin slices and spread over 
it a thick marshmallow icing and before it gets hard 
sprinkle with chopped pecans. 


DUTCH PEACH CAKE. 

(MRS. FRANK HUSTON, UNIONTOWN, PA.) 

Two cups of flour; two teaspoonfuls of baking pow¬ 
der; one-half teaspoonful of salt; sift all together; add 
one-fourth cup of butter, rub well into the flour: one 
egg beaten well; add one cup of milk to it and then stir 
in the flour. Split ripe peaches and press into the top 
of the cape. Sprinkle with sugar and cinnamon and 
bake. Serve with rich cream. 


—95 


CARAMEL CAKE. 

Place on the range a bright kettle with one cup of 
granulated sugar and stir constantly until brown syrup 
is formed, then add one-half cup of water and boil until 
smooth and thick. Yolks of three eggs, beaten. One- 
half cup butter. One and one-half cup sugar. One cup 
sweet milk. Two cups flour. Beat five minutes all to¬ 
gether, then add part of caramel mixture. Now add one- 
half cup of flour with two teaspoonfuls (scant) of baking 
powder. And last three beaten whites. 

Make a filling by adding the remainder of caramel 
mixture to a boiled icing. 


MARINERS’ TEA CAKES. 

(MRS. A. E. ROCKEY, PORTLAND, ORE.) 

One pound flour (3 even cups), one-half pound butter. 
One-fourth pound sugar (one-half cup). Four eggs— 
yolks only. One lemon—grated rind only. Mix together, 
forming paste. Roll one-quarter inch thick. Cut, and 
varnish with egg yolk. Sift lightly with powdered sugar 
and bake in plates powdered with flour in slow oven. 


BROWNIES. 

(MRS. A. E. ROCKEY, PORTLAND. ORE.) 

One cup sugar; one-fourth cup melted butter; one 
egg, unbeaten; two squares Baker’s chocolate, melted ; 
three-fourths teaspoonful vanilla; one-half cup flour; 
one-half cup walnut meats, cut in pieces. Mix ingredients 
in order given. Line a seven-inch square pan with par¬ 
affine paper. Spread mixture evenly in pan and bake in 
a slow oven. As soon as taken from oven, turn from 
pan, remove paper, and cut cake in strips,—using a sharp 
knife. If these directions are not followed paper will 
cling to cake, and it will be impossible to cut it in shapely 
pieces. 




WHITE CAKE. 

One and a half cups of powdered sugar. One-half cup 
of butter. One cup of milk. Two cups of flour. Two 
level teaspoonfuls of baking powder. Whites of five 
eggs. Teaspoonful of vanilla. Cream the butter and 
sugar until smooth and fluffy, add milk, and then fold in 
the flour and baking powder sifted together, and the 
beaten whites of the eggs, and the vanilla. Bake in lay¬ 
ers, using this fig filling: 

Filling: One cup of chopped figs. One cup of sugar. 
One-half cup of water. White of one egg. Boil the 
sugar and water together until it hairs, then beat with 
the beaten white of egg until smooth and thick, then add 
the figs, and spread on the cake. 

FIVE O’CLOCK TEA CAKES. 

Cream together three-fourths of a pound of sugar and 
three-fourths of a pound of butter until very fluffy. Beat 
the yolks of four eggs very light and add to the mixture. 
To half a glass of sherry add one scant teaspoonful of 
cinnamon and nutmeg mixed. Sift in one pound of 
flour and mix well, rolling out and cut in small cakes 
one-half inch thick. Bake in a moderate oven, and when 
cold spread with apricot jam and cover with the beaten 
whites of four eggs, into which one-fourth of a pound of 
powdered sugar has been stirred. Place in the oven 
and allow to remain until a delicate brown. 


SOFT GINGER COOKIES. 

One cup of butter. One cup of molasses. One-half 
cup of sugar. One-half cup of water. One tablespoon¬ 
ful of ginger. One tablespoonful of soda. Flour to roll 
out. 


CHOCOLATE CAKE. 

One large cup of sugar, and one tablespoon ful of but¬ 
ter creamed well together. Three eggs, beaten very 
light. One-half cup of milk. One and a half cups of 




— 97 — 


flour with one heaping teaspoonful of baking powder 
sifted with it. Add last one-fourth cake of chocolate, 
melted. One teaspoonful of vanilla. Bake in three 
layers. Filling.—Heat i cup of milk, and add i dessert 
spoonful of corstarch moistened with a little cold milk. 
One-half cup of sugar, and the yolk of one egg. Cook 
until thick and smooth, preferably in a double boiler, 
flavor with vanilla, and spread between the layers. For 
the top use the whites of two eggs, beaten stiff, one- 
eighth of a cake of chocolate, melted, and pulverized 
sugar to spread. 


DATE STRAWS. 

Whites of four eggs, beaten stiff. Add two cups of 
sugar, and one teaspoonful of vanilla. Flour enough 
for rather stiff batter. One-half cup each of almonds, 
dates, and figs, chopped fine. Cut in oblong pieces and 
bake a delicate brown. 


DEVIL’S CAKE. 

(MRS. ALEX. HUSBAND.) 

Custard.—One cup grated chocolate; one cup brown 
sugar; one-half cup sweet milk; yolk of one egg; one 
teaspoonful of vanilla. Stir all together in granite pan, 
and cook slowly, then set away to cool. 

Cake Part.—One cup brown sugar; two cups flour; 
one-half cup butter; one-half cup sweet milk; two eggs. 
Cream butter and sugar together, add yolks of eggs; add 
milk, sifted flour and whites of eggs, well beaten; beat 
together and stir in the custard. Lastly, add one tea¬ 
spoonful soda dissolved in warm water. Bake in tins, 
in four layers. 

Filling.—One cup brown sugar; one cup water; one 
cup white sugar ; one tablespoonful vinegar. Boil until 
thick like candy, and stir in the beaten whites of two 
eggs and one-fourth pound marshmallows. Boil up 
again and beat. Spread between layers. 


”“ 9 &— 

MOCHA TART. 

Beat the yolks of 6 eggs until very light, then add r 
' cup of granulated sugar and heat until thoroughly dis¬ 
solved. Into one cup of flour sift 2 level teaspoonfuls of 
good baking powder, and mix alternately into the batter 
with the stiffly beaten whites of 6 eggs. Add lastly 1 
tablespoonful of mocha extract, and teaspoonful of salt. 
Bake in a moderate oven in 2 layers until the cake 
shrinks from the pan. When cold, put a half pint of 
whipped cream, flavored with one tablespoonful of mocha 
extract, between the layers. 

Top Icing: Six tablespoonfuls of confectioner’s sugar, 
add a little cold water, and enough mocha extract to mix 
like honey. Have blanched one-fourth pound of almonds, 
chop them up and brown them in the oven. Spread the 
cake with the icing and sprinkle over the nuts. 

Very strong black coffee can be used in place of the 
mocha extract, or almond nuts can be roasted until a 
dark brown, then boiling water poured over them and 
allowed to steep for ten minutes. 

DEVIL’S FOOD CAKE. 

Cream one-half cup of butter with one scant cup of 
sugar until very light. Add one cup of sour milk, or 
buttermilk, into which one teaspoonful of soda has been 
stirred (after being dissolved in warm water). Take 
one cup of flour and sift with one teaspoon ful of baking 
powder, one teaspoonful of cinnamon, and one-half tea¬ 
spoonful of cloves; mix alternately with three well- 
beaten eggs, and add another cup of flour, and* lastly a 
square of chocolate which has been melted in a saucer 
over the teakettle. Bake in one sheet, and ice with a 
marshmallow icing and sprinkle with chopped pecans. 


SPICE CAKE. 

Three eggs, two scant cups of sugar, one scant cup of 
butter, one and a half cups of sour milk, two tablespoon¬ 
fuls of molasses, one teaspoonful of soda, one-half cup 
of wine, little salt, all kinds of spices, and one cup of 
chopped pecans, and three cups of flour. Bake in a loaf. 


- 99 - 


HONEY CAKES. 

Mix together a pint of strained honey, half a cup each 
of granulated sugar and melted butter, and a half a tea¬ 
spoonful of soda dissolved in two tablespoonfuls of warm 
water, then work in sufficient flour to make a paste which 
can be rolled out very thin. Cut in oblong shapes and 
sprinkle with powdered sugar. 


SPONGE CAKE. 

(A. M. HIGGINS.) 

Six eggs. One cup of sugar. One cup of flour. One 
teaspoonful of vinegar. One teaspoonful of vanilla. 
Three tablespoonfuls of boiling water. Beat yolks of 
eggs for ten minutes, add sugar, beat again. Add va¬ 
nilla, vinegar and water. Beat thoroughly until thick. 
Add flour after sifting three times. Lastly, fold in the 
beaten whites of the eggs. Bake in a moderate oven for 
forty minutes. 


GOLD CAKE (Original). 

(A. M. HIGGINS.) 

Yolks of six eggs. Two whole eggs. One-half cup 
of butter. Three-fourths cup of milk. Three cupfuls of 
flour. Two teaspoonfuls of baking powder. Juice and 
rind of one-half orange. Beat the butter and sugar to a 
cream. Beat six yolks and two whole eggs thoroughly 
for at least five minutes, add to butter and sugar. Add 
milk slowly, then orange juice and lastly the flour and 
baking powder sifted together. Bake in three bread 
tins. 


OAT CAKES. 

Two heaping cups of oat meal. One scant cup of 
sugar. Two eggs beaten together. Butter the size of a 
walnut. One-half cup of chopped walnuts. Level tea¬ 
spoonful of baking powder. One teaspoonful of vanilla. 


— IOO— 


PRUNE CAKE. 

One cup of sugar, and one-half cup of butter creamed 
together. Three eggs, well beaten. Five tablespoonfuls 
of sour milk with one-half teaspoonftil of soda dissolved 
in the milk. Two cups of dour with one teaspoon fill of 
baking powder. One cup of unsweetened prunes 
(cooked). One teaspoonful of cinnamon, and half tea¬ 
spoonful of cloves. 

Icing: Mix sweet cream, very thick, with powdered 
sugar to spread, and put on while cake is hot. 


CUP CAKES. 

(MISS DREA JOHNSTONE.) 

Cream half cupful of butter with one of sugar until 
frothy. Separate the whites and yolks of three eggs and 
beat thoroughly. Add the yolks to the mixture with a 
small teaspoonful of salt. Stir in one-half cupful of sweet 
milk and have sifted one and one-half cups of good pastry 
flour, which add with the whites of the eggs stirred in 
alternately, a tablespoon ful of each at a time until all the 
flour and beaten whites are used. One teaspoonful of 
baking powder mixed with the dour. Rutter iron gem 
pans and half fill with the mixture and sprinkle over the 
top some chopped almonds and bake until a light brown. 
Be careful not to put in more dour than the recipe calls 
for, as too much will make the cake coarse grained. Fla¬ 
vor with vanilla. 


JAM CAKE. 

# 

Three eggs, one scant cup of sugar, three-fourths cups 
of butter; one and a half cups of dour; one cup of black¬ 
berry jam (any other good thick jam may be substi¬ 
tuted) ; three tablespoonfuls of sour cream; one tea¬ 
spoonful each of soda, cinnamon, and nutmeg. Stir well 
and bake in two layers, using a boiled icing to cover. 







— IOI 


SPICE CAKE. 

(MRS. J. H. MEYERS.) 

Two even cups of sugar, one teacup of butter, two cups 
of sour milk or cream, six eggs, one teaspoonful of salt, 
one level teaspoonful of soda, one heaping teaspoonful of 
baking powder, one teaspoonful each of cinnamon and 
nutmeg, one-half teaspoon each of vanilla and lemon 
extract, three-fourths of a cup of either sherry or brandy. 
Flour enough to make rather stiff batter. 

Cream sugar and butter together with the hands, and 
add the eggs, well beaten ; dissolve the soda in the cream, 
and sift the baking powder with the flour, and stir these 
all together, then add the extracts and the brandy or 
sherry, and lastly add one pound of raisins, one pound 
of citron, cut small, and one pound of currants; all of 
these must be rolled in flour before stirring into the bat¬ 
ter. Line the pan with brown paper which has been well 
greased and floured. 


CHOCOLATE SPICE CAKE. 

One and a half cups of sugar, creamed with three- 
fourths of a cup of butter, four eggs, beaten separately, 
one cup of milk, two cups of flour, one and a half tea¬ 
spoonfuls of baking pawder sifted with the flour; two 
squares of chocolate, melted, one cup of chopped pecans, 
and one-half teaspoon fill each of cinnamon, allspice and 
cloves, and a teaspoonful of vanilla. Bake in layers, and 
use a thick chocolate icing with this cake. 


PORK CAKE. 

One pound of either salt or fresh fat pork, run through 
the food chopper, then pour over this one pint of boil¬ 
ing water; three cups of brown sugar; one cup molasses; 
one pound of raisins or more; one pound of currants or 
more; one teaspoonful of cloves; two teaspoonfuls of 
cinnamon; one nutmeg; one teaspoonful of soda; two 
teaspoonfuls of cream of tarter (or three teaspoon fills of 
baking powder) ; seven cups of flour. Bake in a drip¬ 
ping pan. Improves with age. 


— 102 — 


PLAIN LAYER CAKE. 

One-half cup of butter and one cup of sugar creamed 
well together. Three eggs, beaten separately. One and 
a half cups of pastry flour with one teaspoonful of baking 
powder sifted with it. One-half cup of sweet milk, and 
one teaspoonful of vanilla. Bake either in two layers, 
or in an oblong pan and any sort of icing may be used. 


SPONGE CAKE. 

Four eggs, beaten separately. One cup of flour. One 
cup of sugar. Four tablespoonfuls of cold water. One 
and one-half teaspoon fuls of cornstarch. One teaspoon¬ 
ful of baking powder. Vanilla to flavor. 


VANITIES. 

Two eggs, with flour sufficient to make a very stiff 
dough. Roll out quite thin and cut into three-inch 
squares, then like fringe, and fry in hot lard. Sprinkle 
with powdered sugar. 


FRUIT COOKIES. 

Two cups of sugar. One cup of sour cream. One- 
half cup of butter. One cup of chopped raisins. One 
teaspoonful of soda. Cinnamon and nutmeg to taste. 
Flour sufficient to roll out. Bake in a moderate oven. 


SAND TARTS. 

One pound of flour; ^ pound of sugar; one-half 
l>ound of butter; three eggs, leaving out the white of 
one. Make into a stiff dough, cut in oblong pieces and 
brush over with the beaten white of egg. Cover with 
chopped, blanched almonds, sprinkle with powdered 
sugar and cinnamon and bake in a quick oven. 


— 103 — 

' GINGER LOAF. 

1 wo cups of New Orleans molasses. One cup of 
brown sugar. One cup of lard. Two and a half cups 
of boiling water. One teaspoonful of soda, the same 
of ginger and salt. Flour enough for a stiff batter. 

PLAIN COOKIES. 

Two cups of sugar. One cup of lard, or drippings. 
One cup of sour milk. Three eggs. One teaspoonful of 
soda. Flour enough to make a soft dough. Mix all the 
ingredients in a large cooking bowl, roll out on a board 
and cut in round shapes with a biscuit cutter and bake 
in a moderate oven. 


MONEY PUFFS FOR AFTERNOON TEA. 

(Original.) 

One-half cup of butter, melt in one cup of hot water, 
and while boiling beat in one cup of flour. Remove from 
the stove, and when cool stir in three eggs, one at a time, 
without beating. Now take a pastry tube and pour the 
batter or soft dough into it and make small pats on a 
greased pan, making them about as large around as a 
half-dollar, and bake in a slow oven for half an hour. • 
Be very careful in opening the oven door and do not let 
a draft or any cold air strike them, or they will fall; and 
be very cautious about looking into the oven, open and 
close the oven door as quickly as possible. 

FILLING FOR HONEY PUFFS. 

To one pound of lump sugar add six eggs, leaving 
out the whites of two; the juice of four large lemons, 
with the grated rind of three of them, and one-fourth 
pound of butter. Put all in a saucepan and stir gently 
over the fire, or cook in a double boiler until it becomes 
thick and like honey; do not let it boil. If bottled air¬ 
tight this will keep for over a year. Open one side of the 
puffs and drop in a small spoonful of this honey, and 
then dip in the following: Make a syrup of two cupfuls 
of maple sugar, a teaspoonful of butter, and one-half 
cupful of water. Boil until it nearly reaches the test 
where it snaps when put into cold water, set on side of 



— 104 — 


the stove, and with a sharp fork stick each of the puffs 
in the syrup and partly cover with it. Let dry, and they 
are excellent to serve with five o’clock tea. 


DATE SLICES (Himniels Futter). 

(MRS. SPEER.) 

Five eggs, one cup of sugar, one cup of pastry Hour, 
one pound of dates, one and one-half cups of pecans, 
one spoonful of baking powder. Cut the dates into 
fine shreds. Sift the baking powder and flour together. 
Dredge the dates well with flour so they will be entirely 
separated. Beat the eggs separately and thoroughly, add¬ 
ing the yolks to the dates, then the sugar, and the flour 
and whites alternately with the nuts. Do not omit a 
little salt. Bake about one inch thick in a moderate oven 
until they are a delicate brown. When the cake shrinks 
from the pan it is ready to take out. When almost cold, 
cut into slices or strips. 

This recipe is perfected and taken from an old German 
cook book. 


!' RECIPE FOR SPONGE CAKE. 

(CONTRIBUTED BY MARVIN JENKINS.) 

It is foolish to try to make a sponge cake without 
sponges. Get two large, ripe sponges at any sponge 
store. Get Florida sponges if possible—sponges are also 
raised in the sponge groves of California, but they are 
not so large, juicy, and succulent as the Florida variety. 
You will find these sponges porous, and the first thing to 
do is to remove the pores from the sponges with a pair 
of tweezers. Don’t bother to save the pores—they are 
not good for anything. Having removed the pores from 
the sponges chop them up very fine in your bread howl. 
This may be done either with a hash-chopper or a pair 
of scissors. When you get the sponges chopped up, add 
one quart of pastry flour, one pint of diluted water, one 
pound of granulated sugar, and the shells of six eggs. 
The egg shells will make the sponge cake brittle and crisp. 
If you want to fool yourself completely, use white sand 
instead of sugar. Next stir the mass briskly with the 
stove poker, being very careful not to splash it out on 


—io5— 

the floor. If some of the batter should fall on the floor 
collect it carefully and put it back. Flavor the hatter 
to taste with talcum powder of any flavor desired,— 
violet, rose, or vanilla. Bake in a slow oven one hour 
until cake is nicely browned. If baked longer than this 
you’ll have to cut the cake with a hammer. First try 
the cake on your husband, and, if he survives, it’s a 
success. 


SPONGE CAKE. 

(MRS. FOR 15IS.) 

One and one-half cupfuls of sugar, juice of one lemon, 
yolks and whites of nine eggs, beaten separately, one 
cupful of flour. Beat yolks, sugar and lemon fifteen 
minutes, then add whites and flour, alternately. Put into 
oven nearly cold and gradually increase the heat. Bake 
one hour. 


SOFT GINGER CAKE. 

Three eggs, beaten separately, one cupful of sugar, 
one cupful of molasses, one cup of butter, one cupful of 
buttermilk or sour milk, three cupfuls of flour, one table- 
spoonful of soda, one tablespoonful of ginger and the 
same of ground cinnamon. Bake in two flat pans, or 
drop in large spoonfuls on greased tins. 


BROWN STONE FRONT. 

Melt one-half cake of Baker’s chocolate. Yoik of one 
egg, two tablespoon fills of sugar, one cupful of milk. 
Boil until thick and let cool. Add yolks of two eggs, 
one-half cup of milk, one-fourth cup of butter, one cup 
of sugar, two cups of flour, one teaspoonful of baking- 
powder and whites of two eggs. Bake in shallow pans. 

Filling for Same.—One-half cupful of butter, two cups 
•of powdered sugar creamed together, enough sweet 
cream to make it spread easily. Flavor with vanilla. 


SPONGE CAKE. 

(katie’s recipe.) 

< )ne cupful of whites of eggs, one cupful of granulated 
sugar, one cupful of flour sifted six times. Boil sugar 
until it is like wax when dropped into water. Pour over 
beaten whites, beat well, and when mixed well acid the 
beaten yolks, then the flour and flavoring. Do not heat 
sponge cake after adding the flour. This, if baked in a 
loaf, should be in the oven (slow') one hour. A nice 
way is to make in two layers, and when turned out of the 
j>ans spread with a marshmallow icing, into which has 
been poured a small square of melted Raker’s chocolate. 


POTATO CAKE. 

Three eggs, well beaten, one-half cup of butter, one 
cup of sugar and two cups of flour, one-half cupful of 
melted chocolate. One cupful of mashed potato, that 
must be put through the vegetable press or a fine wire 
sieve; one-half teaspoonful of cloves and one teaspoon¬ 
ful of cinnamon, one cupful of sour buttermilk and one 
small teaspoonful of soda. A scant teaspoonful of bak¬ 
ing powder added to the flour. Bake in a loaf or three 
layers. 


MACAROONS. 


This is a reliable recipe, and it is worth a trial, if one 
likes macaroons. They are a little trouble, but are so 
full of flavor and nuts that the task is an art. 

Blanch eight ounces of Jordan almonds and one ounce 
of bitter almonds. Tut them on a sieve to drv, after 
which pound them to a paste in a mortar, adding a little 
water occasionally to keep them from getting oilv. Then 
add to the paste five ounces of powdered sugar and one 
teaspoonful of rice flour, with the beaten whites of three 
eggs- 

Drop on paper and place on baking pans and bake in 
a slow oven. To remove, dampen the under side of the 
paper. 


107 - 


POUND CAKE. 

A little over three-fourths pounds of good butter. Ten 
eggs. One pound of flour, after it is sifted. One wine¬ 
glass of brandy; vanilla, two teaspoonfuls. One pound 
of powdered sugar or three-fourths pounds of granulated 
sugar. 

Cream the butter until very light, add the sugar and 
beat thoroughly until light. Add beaten yolks of the eggs 
and again beat for a long time. Then, lastly, the beaten 
whites of the eggs and flour alternately. 

Bake in one large loaf with a stem in the pan, or in 
two flat, long layers. 

When a rich addition of cake is required for an after¬ 
noon tea or to serve with ices, a fine one may be made 
by adding to the above cake batter, one-half pound of 
candied cherries, one-half, pound of candied pineapple 
and one-fourth pound of candied angelique chopped 
rather fine. Pour in two shallow square pans and sprin¬ 
kle over very thickly one-half pound of chopped pecans. 
Cut into squares and the nuts make a rich brown nutty 
crust. 


HICKORY NUT FILLING. 

One-half cup of sour cream. One cup of sugar. One- 
half cup of sweet cream. Boil until thick, and add one 
cup of chopped hickory nuts. 


MAPLE FILLING. 

Three cups of granulated maple sugar. One cupful of 
good cream. One large spoonful of butter. Boil these 
together until it is like soft wax in cold water, then take 
off and beat until creamy. 


GOOD FILLING FOR CAKE. 

One cupful of whipped cream, sweeten to taste and add 
one-half cupful of chopped raisins and the same amount 
of chopped pecan meats. Flavor vanilla. 



— io8— 


CHOCOLATE FILLING. 

Have one-fourth of a square of Baker’s chocolate melt¬ 
ing on the fire. One cupful of white sugar and one-half 
cupful of brown sugar or maple sugar and one-half cup¬ 
ful of sweet cream or milk, butter the size of a small egg. 
Mix all together and stir in the chocolate and cook until 
it is like wax in cold water; then take off and spread 
on the cake. 

PLAIN ICING. 4 

To the white of one egg use one scant cupful of gran¬ 
ulated sugar. Boil the sugar in a small tin pan until it 
reaches the test where it is like wax in cold water. Add 
a scant one-fourth teaspoonful of cream of tartar to the 
egg and pour over the boiling sugar and stir until it is 
smooth. Nuts, figs, cocoanut or dates may be added to 
this icing to vary it. 


FUDGE FILLING. 

Two cups of cane sugar; three-fourths of a cup of 
good cream; one-half cup of chocolate, cut up fine; lump 
of butter the size of a walnut. Put the sugar and cream 
with the butter on the range in a bright clean pan and let 
them melt up together, then pour some of the hot mix¬ 
ture over the chocolate in the cup to melt it, and add to 
the fudge on the range. Let this cook until it forms a 
soft ball in cold water, then take from the stove, do not 
stir or it will sugar, but set out to cool, letting it get 
absolutely cold before beginning to beat, then beat until 
it is smooth and thick enough to spread. Add a teaspoon¬ 
ful of vanilla, or if liked a little lemon adds to the flavor. 


WHITE VELVET ICING. 

One cup of granulated sugar. Enough warm water to 
melt it. Boil until it is like wax when dropped into cold 
water. Have beaten the white of one egg, and throw 
into it one handful of granulated sugar. Now add the 
syrup slowly, beating rapidly, until like velvet. Be sure 
to keep out of draught. 


-109- 


POTATO CAKE. 

One cup of sugar, one-half cup of butter, creamed well 
together; one-half cup of chocolate, one cup of mashed 
potato, one cup of milk,two cups of flour, four eggs, one 
cup of chopped walnuts, one teaspoonful each of cinna¬ 
mon, cloves, and nutmeg, and two teaspoonfuls of baking 
powder. Bake slowly. 

DATE COOKIES. 

One pound of dates, cut into small pieces. Three cups 
of sifted flour. One-half pound of walnuts, cut fine. 
Five eggs, beaten separately. One-half cup of butter. 
One and a half cups of sugar. One teaspoon ful of va¬ 
nilla. Two tablespoonfuls of brandy. One scant tea¬ 
spoonful of soda, dissolved in water. A little salt. Make 
into a stiff dough and rollout, cut in small cakes and 
bake. 


ORANGE FILLING. 

Beat the yolks of four eggs. Grate the rind of one 
orange and mix with one cup of sugar. The juice of two 
oranges, and one lemon. One-half cupful of hot water. 
One large teaspoonful of corn starch, and salt to taste. 
Cook all together in a double boiler. 


CHOCOLATE FILLING. 

The yolks of two eggs. One-half cup of sugar. Five 
tablespoonfuls of chocolate. Two tablespoonfuls of 
cream. Cook altogether until smooth, then spread im¬ 
mediately on the cake. This filling is best when very 
fresh. 


CARAMEL ICING. 

Two cups of brown sugar. One-half cup of very thick 
sweet cream. Small piece of butter. Boil these together 
until the mixture forms a soft ball when dropped in cold 
water, then remove from the stove; add one teaspoonful 


—IIO— 

of vanilla and beat until it begins to thicken, then add 
one cup of chopped walnuts and spread on the cake. 

BRANDY FILLING. 

Boil one cup of milk with one cup of chopped walnuts; 
thicken with the yolks of two eggs and one tcaspoonful 
of cornstarch; stir until done, then sweeten to taste, and 
flavor with rum or brandy. Let cool before applying 
to the cake. 


PECAN FILLING. 

One cup of sour cream, one cup of white sugar. Stir 
together and cook ten minutes, then add one cup of 
chopped pecans. After it has boiled up again, add the 
well-beaten white of one egg; beat a minute or two; put 
in a cold place to cool; then spread between layers. 

CHOCOLATE FILLING. 

Melt two squares of chocolate over the teakettle. Beat 
the yolk of one egg and three-fourths of a cup of sweet 
milk, add to the chocolate with one cup of sugar; let 
boil until thick. Add a piece of butter and spread while 
hot. 


WHITE ICING. 

Two cups of sugar. One teaspoonful of lemon juice. 
One-third of a cup of boiling water. Cook until it forms 
a soft ball in cold water,then pour over the beaten whites 
of two eggs, and continue to beat until thick enough to 
spread. 


MARSHMALLOW ICING. 

Put into a bowl and place in a vessel of hot water, 25 
cents’ worth of marshmallows. When they remain half 
an hour they are usually soft enough. Put on the stove 
in a small tin pan (the smaller the better) one cupful of 
granulated sugar and cover with water. While it is 
boiling beat the white of one egg, and when the sugar 


—Ill— 

has boiled until it reaches the brittle test, that is, snaps 
when it is dropped in cold water, add a scant one-fourth 
of a tespoonful of cream of tartar to the egg and pour 
over the syrup, taking care not to have the door or win¬ 
dows open ; add the marshmallows ; beat vigorously un¬ 
til it is smooth as velvet. Spread as quickly as possible 
on the cake, and when it sets it will be spongy and light. 
Great care must be taken in making the icing to boil the 
sugar until it reaches the brittle test; otherwise, the icing 
will be soft and very difficult to cut, as it will be sticky. 








— 112 — 


PIES AND PASTRY 




PLAIN PIE CRUST. 

For a plain pie crust, little is required except pastry 
flour, ice water, very cold lard. To one pint of flour, one 
teaspoonful of salt, one-half cupful of lard and one-half 
cupful of butter. Many use all lard with success equally 
as good. Rub all together and add ice water until it is 
a rather stiff dough. Then proceed with the pies. 



PUFF PASTE. 

In making puff paste, use all butter, making sure that 
it is the very best. There should be no trouble in the 
least in making successful puff paste in the winter time, 
and now that glass rolling pins, that can be filled with 
ice, are in use the process is made easier in the summer 
time. Fatience, with never a thought that will allow care¬ 
lessness. will make the puff paste all that is necessary. 
Have the butter so cold that it is nearly at the freezing 
point, and be sure to have the dough chilled thoroughly 
before putting in the oven. 

One pound of pastry flour, three-fourths pounds of 
good butter, yolks of two eggs, a spoonful of salt and a 
little ice water. Sift and weigh the flour and put in an 
earthen bowl. Sprinkle a little sugar and a pinch of salt 
over it. After beating the yolks of eggs, add three tea¬ 
spoonfuls of ice water to them and stir into the flour, 
working with the tips of the fingers. If not water enough 
to make a stiff dough, add more. When formed into a 
paste, add one-third of the butter, which must be cold, 
with all the water and salt worked out of it. Spread 
evenly on the dough, and beat it until the butter is thor¬ 
oughly mixed. This may not sound professional, but the 



rule is a good one. Place it on ice for awhile, then repeat 
the process until the rest of the butter is used. The last 
time the butter is added, roll and put on a plate and either 
set on ice or put out where it will almost freeze before 
rolling and cutting for the oven. If the weather is warm, 
put on a plate and set on ice and cover with a pan of 
crushed ice and let stand for an hour. Then cut into the 
shape required and bake. 

PIE PASTE. 

Half a pound of fresh lard. Put into a pound of flour. 
Use very cold water to bind together. 

PIE PASTE. 

Four cupfuls of sifted flour. One cupful of lard, half 
cupful of butter, bind together with ice water. Do not 
omit salt. 

OLD FASHIONED JELLY TARTLETS. 

Make an ordinary pie crust. Cut with a round cutter. 
Cut out twenty and set aside in pans to bake. Now cut 
twenty more and then take a large thimble and cut three 
holes in each and bake. When all are done, spread the 
plain ones with tart jelly and place over the top the ones 
cut out with the thimble. 


PUMPKIN PIE. 

One quart of sifted pumpkin, six eggs, two cups of 
white sugar, one tablespoonful of ginger, one wineglass 
of brandy. Mix with new milk until a smooth, even 
consistency. This will make four pies. 


LEMON PIE. 

This is an unusual recipe, and will give it. Have a 
deep pie pan lined with rich pastry. Take five fresh eggs 
and beat in a bowl with a good handful of sugar and a 
little salt. Beat until it is frothy and light. Before add- 


—H4— 


ing the sugar, roll a lemon in it well, to extract the oil 
from the i>eel, and squeeze the juice from a large lemon 
and add to the beaten mixture. Fill the pie with this 
and bake in a moderate oven until it is set. 


PINEAPPLE TARTLETS. 

Have ready some cases made of puff paste, or, if pre¬ 
ferred, good pie paste. Make into little tarts. Fill with 
the following: 

One can of grated pineapple, one-fourth of a cupful 
of sugar, two eggs (yolks), grated rind and juice of one 
lemon. Cook all together and fill when thick the cases 
and cover with a meringue made of the whites of two 
eggs and one tablespoonful of powdered sugar. Place 
in the oven until a light brown. 


CRUST CUPS. 

These little cups require a great deal of patience, but 
fully repay one for the time spent on bringing them to 
a point of perfection. Creamed chicken, jelly, aspic, 
pease, creamed vegetables, sweetbreads or mushrooms 
may be served in them. 

TWO RECIPES FOR MAKING TIMBALE CUPS OR CRUST CUPS. 

Two eggs beaten separately; one cupful of flour, one- 
half cupful of milk, one tablespoonful of oil, one tea¬ 
spoonful of sugar. Beat the yolks and oil together, then 
beat the whites and add to the mixture, lastly the flour. 

RECIPE NO. B. 

One-fourth pound of flour, one egg, one-half pint of 
milk, one pinch of salt. These make the thin crisp cups. 
The first recipe is suitable for creamed chicken or vege¬ 
tables. Have the mould heating in the lard, but care 
must be taken not to bum the handle. When the lard 
is hot enough to turn bread brown at once, lift out the 
mould and wipe it gently with a woolen cloth or old linen 
cloth. Have some of the batter in a cup and dip the mould 
into it and immediately immerse it in the hot lard; the 
cups will slip off easily. It requires some practice and a 
little patience to get satisfactory results, but it is a very 
simple matter. 


PEACH COBBLER. 


Make a crust of one quart of flour into which two even 
teaspoonfuls of baking powder have been sifted and two 
of salt. Rub through it one cupful of butter and lard 
mixed and then mix with half sweet cream and milk 
until the dough is like cookie dough. Pare and halve 
the peaches; pour over one cupful of sugar and enough 
water to dissolve the sugar. Put on the fire until the 
mixture comes to a boil, then add one heaping teaspoonful 
of flour or com starch which has been dissolved in water 
and let boil up once. When rather cool, line an oblong 
pan with the dough and fill with the peaches and juice. 
Bathe the edges with milk and put on the top crust, bake 
for half an hour and serve with rich cream. 

MINCE PIE WITH HARD SAUCE. 

Have the pie very hot when ready to serve and pour 
over each piece a tablespoonful of hard sauce, made after 
the recipe given on another page. Then serve with this 
Italian chestnuts which have been boiled three-quarters 
of an hour. Take out of the water, place on a doiley and 
send to the table, to be passed with the pie. Small fruit 
knives can be used to peel them with. 

BREAD CRUMB CRUST. 

Butter pie pans well. Crumble bread (a day old) and 
cover plate about one-fourth inch thick. Fill with mince¬ 
meat, cover with crumbs and dot with butter, and bake 
until brown. 


RHUBARB PIE. 

(MRS. FRANK IIUSTON OF UNIONTOWN, PA.) 

Stew the rhubarb in a very little water until soft; when 
it cools a little add sugar enough to make it sweet, and 
stir until smooth. Add a lump of butter the size of an 
egg while the rhubarb is hot enough to melt it. Two 
teacups of this will make one pie. To two cups of this 
mixture add one egg, beaten up a little, or if it seems 
thin, add two eggs, with plenty of butter and sugar and 
bake in one crust like lemon pie. 




—116 ~ ~ 

[;>. . LEMON PIE. 

One lemon, juice and rind. One small cup of sugar. 
One heaping teaspoonful of flour. One whole egg and 
the yolks of two others. One cup of water. Cook all of 
these together until thick and smooth, then pour into a 
rich crust, which has been already prepared and baked, 
cover the top with meringue made of the whites of the 
two eggs and a tablespoonful of sugar and bake until a 
delicate brown. 


PUMPKIN PIE. 

One quart of grated pumpkin. One quart of rich milk. 
Four eggs. Two cups of sugar. Ginger to taste. Line 
a pie pan with a rich crust and bake. 










PUDDINGS AND ICES 


STEAMED BERRY PUDDING. 

One coffee cupful of sweet milk. Two eggs, beaten 
and stirred in the milk, a teaspoonful of salt, one table¬ 
spoonful of baking powder and flour enough to make a 
rather stiff batter. Into this drop berries, huckleberries, 
currants, gooseberries, or any kind that will not allow 
the juices to run out, flour them before adding to the 
batter, and put into greased moulds, cups or small- glasses 
and place in a steamer and put over a kettle of boiling 
water and steam for three-quarters of an hour. 


SPONGE CAKE PUDDING. 

Five eggs, beaten separately. One cupful of sugar, 
boiled until it ropes. Pour onto the eggs and beat ten 
minutes. One cupful of flour, with a little pinch of 
baking powder; beat lightly and bake one-half an hour. 

Sauce for Same.—Reserve one-half cupful of batter 
after putting what is needed in the pan to bake, and onto 
this put one cupful of granulated maple sugar and one- 
half cupful of water and cook fifteen minutes, and salt 
and flavor with vanilla or brandy. 


BISCUIT GLACES, IN SMALL ICES. 

This dessert requires so much work that it is quite the 
custom of late to order from the confectioner, but will 
give a reliable recipe for one. Take ten ounces of sugar 
and put in a bowl into which the yolks of eight eggs have 
been broken and beaten, add a little salt. Pour into the 
mixture a pint of good, thick cream, and put all into a 
double boiler and cook until it thickens. Flavor with 


—118— 


vanilla, chocolate, coffee or almond. Put in the freezer, 
which has been packed with ice and salt, and let stand 
until the custard begins to set, when stir in very lightly 
one pint of whipped cream and partly fill paper cases or 
moulds with the mixture and set in freezer and allow 
them to harden until ready to serve. 


IGE CREAM WITH MAPLE SAUCE. 

Take a rich vanilla ice cream and when served in the 
dishes, pour over a tablespoonful of maple caramel sauce 
and sprinkle a spoonful of chopped walnuts or pecans. 

The Sauce.—One cupful of maple sugar, heated and 
melted, then browned but not scorched. Into this put 
one heaping tablespoonful of butter and one scant table¬ 
spoonful of coni starch and cook for a few moments. Add 
one coffee cupful of boiling water and stir until it be¬ 
comes smooth. It will appear very lumpy at first, but it 
must boil slowly at least one hour. Salt to taste and let 
cool. It may be served hot if so desired. 


NESSELRODE PUDDING. 

(Choice Recipe.) 

Forty chestnuts, one pound of sugar, flavor with va¬ 
nilla, one pint of cream, the yolks of twelve eggs, one 
glass of maraschino, one ounce of candied citron, two 
ounces of currants and two ounces of stoned raisins. 
Blanch the chestnuts, remove the husks and pound in a 
mortar until perfectly smooth, adding a few drops of 
syrup; then rub them through a fine sieve and mix in 
a basin with a pint of syrup made from one pound of 
sugar, clarified, flavored with vanilla; one pint of cream 
and the yolks of twelve eggs. Set over a slow fire and 
stir constantly until the eggs begin to thicken (do not 
allow them to curdle), lift off and when cold put into a 
freezer, adding the maraschino, and let the mixture set. 
Then add the citron, currants and raisins, the two last 
named should be soaked the day previous to using in 
maraschino and sugar. When it is all mixed, add a plate¬ 
ful of whipped cream and the whites of three eggs beaten 
to a stiff froth. When the pudding is frozen put it into 
a mould, close the cover and imbed in ice and saltpetre 




—119— 


and let remain until time for serving. This is Careme’s 
recipe, and though it may sound difficult and complicated, 
it is worth a trial. 


LALLA ROOKH. 

Put one-half pound of sugar in a pint of water over 
the fire and let boil for five minutes. Have ready the 
well-beaten yolks of six eggs. Pour over them the boil¬ 
ing syrup and then return to the fire and cook an instant, 
while you beat rapidly. Now take from the fire and 
stand the bowl in a pan of cold water or ice water and 
beat until the mixture is thick, or nearly cold, the more 
rapid the cooling the better. Add to the mixture a des¬ 
sert spoonful of vanilla. Pour into the freezer, and when 
frozen stir in carefully one pint of thick cream, beaten 
to a stiff froth. Cover the freezer and stand aside two 
hours to ripen. Serve in punch glasses and pour over a 
spoonful of Jamaica rum. 


BANANA FOOL. 

Rub one pound of peeled bananas through a fine wire 
sieve, sweeten to taste and flavor with orange juice. Mix 
with one pint of whipped cream, or a rich custard will 
do if the cream is not at hand. Half freeze the mixture 
and serve with whipped cream flavored with orange. 


WATER MELON. 

Cut ripe, sweet water melon into marbles with a potato 
marble cutter. Chill for an hour or two before serving. 
Place in champagne glasses and pour over some good 
blackberry brandy. 


WATER MELON AND CANTELOUPE. 

Cut water melon and canteloupe into small marbles and 
mix and serve in tall champagne glasses. 






— 120 — 


CHILLED WATER MELON. 

Cut squares of water melon and imbed in ice until 
thoroughly chilled. Pour over each slice some blackberry 
brandy and garnish with chilled musk melon marbles. 


CAFE PARFAIT. 

(MRS. WELLCOME.) 

Boil one cupful of sugar and one-fourth cup of clear 
black coffee until it hairs from a spoon. Pour mixture 
over the yolks of four eggs, well beaten, and beat rapidly 
for ten minutes. Return to the stove in double boiler and 
cook until mixture clings to spoon, then add one-half 
quart of sweet cream (beaten), and beat all together: 
then add black coffee until desired color is produced. Add 
a little flavoring of rum, vanilla and maraschino. Just 
before freezing, add remaining half-quart of cream, well 
beaten. When frozen, fill glasses with the parfait and 
cover with whipped cream. 


ROCKY MOUNTAIN NECTAR. 

(Original.) 

Put on the stove one quart of water and one and one- 
half cupfuls of sugar, thin peel of one lemon and one 
orange. Let all boil for twenty minutes. Cool and to 
the above add the juice of three lemons, three oranges, 
and strain through a cloth. Add one pint of champagne, 
one cupful of strong green tea that has been steeped and 
allowed to cool. One wineglassful of sherry, one wine- 
glassful of brandy, one wineglassful of maraschino and 
a little Jamaica rum; (one must alwavs be governed 
by the taste in using rum) freeze and serve in punch 
cups. 


FROZEN EGG NOG. 

()ne and one-half pints of milk, the same of cream. 
Put into a double boiler with three small teacupfuls of 
sugar. When scalded and the sugar dissolved, take from 
the stove and add three beaten eggs. When cold add 






121 


three pints of cream, not whipped, and freeze. When 
nearly frozen, add rum and brandy to taste. 

MILK SHERBET. 

One quart of milk (new), two cups of sugar, three 
lemons. Squeeze the juice of and grate the rind of the 
lemons and mix with the sugar and put into the freezer 
until they become very cold. Then add milk and freeze. 
Serve with whipped cream that has been flavored with 
the grated rind of a lemon and a few drops of lemon 
juice. 


LEMON SHERBET. 

Three-fourths of a coffee cupful of lemon juice, grate 
rinds of three. Three rounded tablespoon fuls of arrow 
root, three pints of water, two pints of sugar. Boil sugar 
and water 25 minutes, add arrow root and boil five min¬ 
utes more. Take off, add juice when cold, and freeze. 


APPLE TAPIOCA PUDDING. 

Soak a cupful of pearl tapioca over night in cold water. 
In the morning, add some salt and cook in a stew pan 
until clear, adding water as it is needed. Have six good, 
tart apples peeled and cored. Drop them into a heavy 
syrup and cook until clear and tender. Place them in a 
glass dish and sprinkle with cinnamon. Now pour over 
the tapioca until the apples are covered, and serve with 
thick cream. 


CHRISTMAS PUDDING. 

( M RS. J ESSE L>. SEARLES. ) 

Two cups each of raisins, currants, beef suet—the lat¬ 
ter must be chopped finne. Two cups of sugar, five cups 
of stale bread crumbs, eight eggs, one-half cup of sliced 
citron, one-half cupful of blanched almonds, grated rind 
of one lemon and the same of one orange. Pinch of salt. 
Wet with beer until it stirs easily. Boil in a mould with 
a tight lid for five hours. 


ICED FRUIT. 

(Delicious Dessert.) 

Take six large, ripe peaches, or the same amount of 
whole preserved ones. Use the same amount of brandied 
figs, if you have them; if not, substitute any kind of 
brandied fruit. One pint of Montana cherries, put up 
in syrup, one pint of preserved pineapple, four large, 
juicy oranges. Cut up the fruit in even pieces and 
sprinkle a half-cupful of powdered sugar over and pour 
over the mixture a pint of tokay wine. Chill, and when 
needed put a heaping tablespoon ful of the fruit in a 
punch cup or a champagne glass and add one tablespoon¬ 
ful of orange or lemon ice and serve with creme de 
menthe and maraschino cherries. 


HEAVENLY HASH. 

Six oranges, six bananas, one can or one whole, pine¬ 
apple, a cupful of pitted preserved cherries, and in sea¬ 
son one box of ripe strawberries, and a half-cupful of 
chopped pecans. One cupful of sugar and one small 
teacupful of any kind of white wine. Half a box of 
gelatine soaked in warm water for an hour, until en¬ 
tirely dissolved. Now mix all together and put in a 
mould; let stand until it sets. Serve with whipped 
cream. 


COTTAGE PUDDING. 

Two eggs, beaten very light. One-half cupful of butter, 
one scant cupful of sugar. Cream the butter and sugar 
together, add the beaten eggs and one cupful of butter¬ 
milk or sour cream, which may be diluted with a little 
sour milk, one scant teaspoon ful of soda dissolved in 
water. 1 wo teaspoonfuls of vanilla, Hour enough to 
make a rather stiff batter, to which has been added a 
small teaspoonful of baking powder. Bake in a biscuit 
pan, and when ready to serve cut into squares and pour 
over caramel sauce, made as follows: 


Into a skillet put one cupful of granulated sugar and 
stir until it becomes brown—not scorched, but melted 
and brown. One-half cupful of butter and one heaping 
tablespoonful of flour, and be sure to salt it generously. 
When all is mixed, pour over one pint of boiling water 
and let it boil one hour. 

PUFF PUDDING. 

One quart of milk, eight tablespoonfuls of flour, eight 
eggs, a tablespoonful of salt. Mix flour and milk to¬ 
gether until smooth and add well-beaten yolks, then 
beaten whites; mix all together and pour in a buttered 
biscuit pan. Bake ten or fifteen minutes. Serve as soon 
as done, with clear sauce or brandy sauce. 

BAVARIAN CREAM WITH COFFEE. 

Make an infusion of coffee with three heaping table¬ 
spoonfuls of the best coffee and one pint of rich milk. 
Boil until it is strong. Strain and add to it the beaten 
volks of four eggs, with a scant cupful of sugar. Cook 
gently until it begins to thicken, and take from the fire 
and add one-half box of belatine (Cox’s is the best) that 
has, of course, been soaked. When it begins to set, add 
one pint of whipped cream and mould. 


PINEAPPLE BAVARIAN CREAM. 

Chop a can of pineapple into small bits, or, better, get 
the grated pineapple in cans. Boil it with a coffee cupful 
of sugar. Run through a sieve and add half a package 
of gelatine, dissolved, and when it begins to harden stir 
in one pint of whipped cream. 


CHARLOTTE RUSSE. 

This is decidedly an old-fashioned dessert, and has 
almost outlived its popularity, but will give one rule for 
making it. 

Make a sponge cake after “Katie’s Sponge Cake” in 
this book. Make in one thin sheet. Now cut to fit the 
charlotte pan or dish. Fill with cream, as follows: Beat 


one pint of cream to a stiff froth, flavor with vanilla and 
add the well-beaten whites of two eggs and one j>ound 
of pulverized sugar. Mix all lightly and gently together. 
Fill the charlotte pan and set on the ice to set. Chill 
cream always before attempting to whip it. Many use 
gelatine in charlotte russe, but it is more delicate with¬ 
out it. 


DAINTY DESSERT. 

Whip a cupful of thick cream and add the beaten white 
of one egg. Mix with a cupful of fine orange marma¬ 
lade and serve in punch cups, with a few maraschino 
cherries on top. 

BAVARIAN CREAM WITH PEACHES. 

Boil a dozen and a half of ripe peaches with half a 
l>ound of sugar. Press through a sieve and add half a 
package of soaked gelatine and a glassful of good cream. 
Stir well to make it smooth, and when it is ready to set 
add one pint of cream whipped and mould it. Serve with 
whipped cream or a circle of peach marmalade and cream. 

RICE. 

“The glory of rice, like the glory of linens, is in it> 
whiteness.” The whiteness of rice depends in a great 
degree upon its being washed thoroughly. 

BOILED RICE. 

Wash rice through several waters, rubbing through 
the hands well. Wash in at least three waters. Cover 
with clear water and let it soak for an hour, although 
it can be cooked without the soaking. 

Use one pint of rice to a gallon of boiling water, with 
a scant tablespoonful of salt in the water. Let boil 
rapidly for about twenty-five minutes or over, and when 
the rice is soft so it can be pressed between the fingers 
drain off what water there may be and place in an open 
oven to dry. Do not stir the rice, and put in salt after 
boiling for fifteen minutes. 






OLD FASHIONED RICE PUDDING. 


1 wo tablespoonfuls of washed rice. Two tablespoon¬ 
fuls of sugar and a little nutmeg, one quart of sweet milk. 
Mix all together and set in the oven and when the rice 
comes to the surface, stir down. After it thickens, and a 
brown crust has formed on, take it out and serve cold 
with rich cream. Let the oven be moderate, and let it 
take two or three hours, if need be, to cook. 


MINCE MEAT. 

Seven pounds of meat from the round. Boil until ten¬ 
der. Six pounds good apples, two pounds suet, four 
pounds sugar, one-half teacupful salt, three pounds rai¬ 
sins, three of currants, two pounds of citron, where it is 
liked, one pound of angelique, one bottle of maraschino 
cherries (one pint), one pint of some kind of spiced 
juices, off of cherries or peaches. One quart of sherry, 
one quart of boiled cider, one pint of brandy, one table¬ 
spoonful of ground cinnamon, one teaspoonful of ground 
cloves. A tumbler of apple jelly, if desirable. Boil 25 
minutes, adding liquor after it is cold. 

BLACK PUDDING. 

One-half cupful of molasses, two eggs, two cups of 
flour, one teaspoonful of soda beaten in the molasses, one 
cupful of sour milk, one pinch of salt. Steam three hours. 

APPLE PUDDING. 

Slice bread, butter well and line a pan with the but¬ 
tered side next the pan. Fill with apple sauce, well sea¬ 
soned with lemon, sugar, cinnamon, and butter. Cover 
the top with slices of bread, buttered side up, bake until 
a light brown, turn out of pan and serve with hard 
sauce. 


SAGO PUDDING. 

To one-half pint of scalded milk add three tablespoon¬ 
fuls of sago, a pinch of salt, one-half cup of sugar, the 


—126— 


beaten yolks of three eggs, and bake until a light bro\yi. 
Flavor with vanilla and stir in the beaten whites of the 
three eggs and return to the oven and brown again. Serve 
hot with cream. The sago for this should first be cooked 
in a double boiler with milk until tender. 

MARSHMALLOW PUDDING. 

Whites of four eggs; put in one-half cup of sugar, and 
one heaping tablespoonful of quick gelatine, well dis¬ 
solved. Put all into a platter and beat with a wire whip 
for twenty minutes or longer. Flavor with vanilla. One 
part can be colored with fruit coloring or chocolate. 
Make a custard with the yolks of the eggs and add one- 
half cupful of chopped pecans. Serve with the pudding. 
This is excellent when served with blackberry juice. 

BANANA MERINGUE. 

Place in a baking dish bananas peeled and cut in quar¬ 
ters; first cut them lengthwise, then across. Pour over 
them lemon and pineapple juice, one part of lemon to 
two parts of pineapple. Sprinkle generously with pow¬ 
dered sugar and bake, covered for one-half hour. Take 
from the oven and cover with a meringue made from the 
whites of two eggs, well beaten, and two tablespoonfuls of 
sugar beaten in. Return to the oven and brown deli¬ 
cately. 


BAKED PEACHES. 

Peel the peaches and place in a granite iron pan with 
bits of butter. Cover with brown sugar or maple sugar 
and pour water in the pan, with a little sherry or port 
and bake for one hour. Serve hot with the dinner, 
or they are delicious served hot with ice cream. 

BAKED APPLES. 

Take good firm green apples that will not cook soft. 
Peel and put in a clean bright pan. They must be cored 
and filled with butter, sugar and cinnamon. When they 
are done fill with chopped nuts and press seeded raisins 
into each one. Serve with a hot sugar svrup. 




— 127- 


MOUSSE (WITH WHITE OF EGG). 

(Original.) 

(MRS. W. I. HIGGINS.) 

One pint of cream, whipped; three tablespoon fills of 
bar sugar; three sliced canned pineapple cut in small 
pieces; twelve cherries cut in four pieces each; one- 
fourth cupful chopped pecan meats; whites of ten eggs 
beaten stiff. Put in mould, pack in ice and salt for five 
hours. Any fruit may be used in place of the above. 


CANTON SHERBET. 

Four cupfuls of water, and one and one-half cupfuls 
of water made into a syrup. Cool and add one cup of 
orange juice and one of lemon juice and half the syrup 
from a pint of preserved ginger. Then lastly half the 
fruit from the jar chopped fine. Freeze and serve in 
punch cups. 


LEMON SNOW PUDDING. 

Soak a half box of gelatine in half a cup of cold water 
for an hour; add one cup of sugar and pour over all a 
pint of boiling water. Stir for a minute and then flavor 
with the juice of one large or two small lemons. Strain 
and pour the mixture into a bowl to cool. When cold 
and beginning to thicken, beat stiff, whip in the stiffened 
whites of three eggs and beat for fifteen minutes. Pour 
into a mould wet with cold water and set in a cold place 
to form. Make a custard of the yolks of the egggs, let it 
get very cold, and when the pudding is turned out, pour 
this custard around the base. 


APPLES TO SERVE WITH CHICKEN. 

Take firm, sour apples; pare and core them. Make 
a syrup of two cupfuls of maple sugar and half a cupful 
of water. Add a little ground clove and cinnamon. Boil 
the apples in this until they are transparent. It may take 
an hour if the apples are green. Just before serving- 
pour over them one cup of claret and take to the table. 


128— 


FRUIT PUDDING. 

Three pints of bread crumbs. One pint of new milk, 
three-fourths of a cup of butter, one and one-half cupfuls 
of sugar. Three eggs, one pound of raisins, seeded, one 
of currants, one teaspoonful each of cinnamon and cloves, 
a heaping teaspoonful of soda, one of baking powder. 
Dissolve the soda in hot water. 

Let the milk boil; add to it while hot the butter, sugar 
and bread crumbs, then the eggs after the mixture be¬ 
comes cool. Add the spices and fruit and butter a tight 
mould and let boil for three hours. 


PUDDING SAUCE. 

One-half pint of sugar, brown in a skillet. Add a pint 
of milk, a little at a time, two tablespoon fills of flour 
mixed with milk and added to the hot sugar; boil and 
add more milk if too thick. Lastly, add one-half cupful 
of butter. 


PUDDING SAUCE. 

Beat together three-fourths of a cupful of butter, with 
half a cupful of sugar. Add one egg and put into a 
double boiler; cook until it thickens. Add a wineglass 
of brandy just before sending to the table. 

PUDDING SAUCE. 

Use equal parts of butter and sugar. Cream together 
until very light. Add one well-beaten egg and a little 
nutmeg. Heat a wdneglass of brandy and pour over the 
mixture and send to the table. 


PLAIN SUET PUDDING. 

One cupful of chopped suet, one cupful of molasses, 
one of sweet milk, one cupful of raisins, one teaspoonful 
of salt and one of soda, mixed in the molasses. Three 
and one-half cupfuls of flour. Steam three hours. Serve 
with brandy or hard sauce. 



—129- 


HARD SAUCE. 

Cream together one small cupful of powdered sugar 
and three-fourths of a cupful of butter. When very 
light add one well-beaten egg and resume the beating 
until it is white and light. Flavor with brandy, sherry 
or vanilla. 


FIG PUDDING. 

One-half pound each of chopped tigs, suet, bread 
crumbs and brown sugar. Mix all together and bind with 
three eggs beaten separately. Add one grated nutmeg. 
Boil four hours in a mould set in boiling water. 

Sauce for the Same.—One-fourth of a pound of butter, 
creamed with one-half pound of powdered sugar. Three 
eggs, the rind and juice of one lemon. Boil in double 
boiler until like honey. Be sure to put salt into the pud¬ 
ding, as well as the sauce. 


CARAMEL CUSTARD. 

(Popular.) 

Thicken one and one-half cups of milk with two tea¬ 
spoonfuls of corn starch. In a flat skillet make a cara¬ 
mel of one and one-half cups of white sugar by melting 
the sugar and then stirring it constantly until it becomes 
a brown syrup; then pour the custard over the caramel 
and cook for half an hour. It will seem to be lumpy and 
stringy, but it will cook smooth, and when cold serve in 
wine glasses, with a spoonful of whipped cream on top. 
over which has been sprinkled some cinnamon. 


MAPLE MOUSSE. 

Whip one pint of thick cream until it is stiff. Beat the 
yokes of four eggs until very light. Beat the eggs and 
cream together after the cream has been whipped and 
add lastly one-half cupful of maple svrup. Beat con¬ 
stantly until ready to pack. Put in a mousse can or a 
tin pail and pack well with finely cracked ice mixed with 


—IJO— 


an abundance of salt. W rap with a heavy cloth and if 
the mousse is required for six o’clock dinner make early 
in the morning. It is safer to make the evening before, 
then in the morning pour off the water and repack and it 
will be firm and fine grained. 


ANGEL PAR FA IT. 

Boil one-half cup of sugar with one-half cup of water 
until it threads, or gets like wax in cold water. When 
it reaches this point pour over the well-beaten whites of 
three eggs and beat until cold. When cold add one scant 
teaspoonful of vanilla and stir in one pint of whipped 
cream and put in a mold and pack in ice for at least six 
hours and serve in sundae glasses, with a teaspoonful of 
whipped cream. 


RASPBERRY SHERBET. 

Mash a quart of berries and cover with a pint of sugar. 
Let stand for an hour or so until the sugar is well dis¬ 
solved, then add a pint of boiling water and the juice of 
a lemon. Put through a very fine wire sieve or a cheese¬ 
cloth bag. squeezing as much of the pulp through as 
l>ossible. Freeze in the usual way. Blackberries, cur¬ 
rants, or strawberries may be used in this way. 


ICED CUSTARD IN GLASSES. 

Make a rich custard of one pint of milk and one-half 
pint of sw'eet cream, one-half cupful of sugar and a 
little salt. Put in double boiler and when scalded add 
four well-beaten fresh eggs and cook for a minute after 
it begins to boil. Flavor with vanilla and add one cup¬ 
ful of chopped pecan nuts and a few almond macaroons 
if desired. Half fill sundae glasses with the custard and 
heap over it plain vanilla ice cream. Finish the dish 
with melted maple sugar which must be poured over the 
top. 


ENGLISH PLUM PUDDING. 

(MRS. L. J. DUNCAN.) 

Two small loaves of bread, soaked in milk; two cup¬ 
fuls of chopped suet; two pounds of raisins, one of cur¬ 
rants ; one-half pound of citron cut into thin slices. Salt 
and spices to taste; three eggs; flour enough to make a 
thick batter. Scald and flour a cloth before putting in 
the batter and tie closely. Boil for eight hours. Serve 
with brandy sauce. 


CUBAN PUDDING. 

Take two cans of Eagle brand condensed milk, and 
stand in a kettle of hot water and boil for seven hours 
without stopping. Take off the stove and allow to cool. 
Open carefully, so the contents may slip out of the cans 
easily. The milk will have formed into little light brown 
moulds. Slice and serve with orange juice, or whipped 
cream. This is so very rich that one can will be sufficient 
for six people, it may be served with a water ice, or 
with one of the gelatine desserts. 

BANANA PAR FA IT. 

(MRS. MURRAY JOHNSTON.) 

Three bananas, put through the fruit press; add one 
cup of granulated sugar and the juice of one lemon. Cook 
for a few minutes in a double boiler until it is like thick 
custard. Cool on ice and serve with whipped cream in 
parfait glasses. 


ORANGE PUDDING. 

Peel and slice six oranges, and sprinkle with sugar. 
Make a custard of one pint of milk; the yolks of three 
eggs; a little salt; one tablespoonful of corn starch; 
three tablespoonfuls of sugar. Cook until smooth and 
thick and when cool pour over the oranges. Whip the 
whites of the eggs very stiff, add one-half cup of sugar; 
and spread this meringue over the top of the custard and 
brown in the oven. Serve very cold. 


—132— 


I 


CUSTARD WITH ICE CREAM. 

Make a rich custard and flavor with vanilla. Half fill 
l>arfait glasses with the custard and heap up with rich 
vanilla ice cream and serve at once. 


DANISH PUDDING. 

Put half a cup of granulated sugar over the fire in a 
frying pan and stir constantly until the sugar dissolves 
and turns a light brown. Now add a tablespoonful of 
hot water and stir until a syrup, and continue to boil until 
quite thick. Turn the caramel into a well-buttered pud¬ 
ding dish to cool. Make a custard by taking three eggs 
and slightly beating them with a tablespoon ful of sugar 
and a pinch of salt; add two cups of milk and flavor with 
vanilla. Pour this over the caramel. Place the pudding 
dish in a pan of hot water, and bake in a moderate oven 
until firm in the center. Test by running a knife into it 
and if the knife comes out clean it is done. It should 
bake about one hour, but requires careful watching or • 
it will separate. Serve very cold; and the caramel will 
be at the bottom of the custard. 


MINT SHERBET. 

Macerate the leaves of a bunch of fresh mint, adding 
afterwards the juice of two lemons. Cover and let stand 
for fifteen minutes. Put two cupfuls of sugar and a 
pint of water in a porcelain kettle and stand over the fire. 
Stir until the sugar dissolves, and then cook until the 
sugar threads. Remove from the fire. Add one-half 
cupful of orange juice and the prepared lemon. When 
cold, strain and add curacoa to taste. Freeze and serve 
in sherbet glasses. 


LEMON SHERBET. 

Six lemons, one pint of sugar, one quart of water, two 
tablespoon fills of gelatine, soaked in a little water, which 
must be heated slightly. Squeeze the lemons, add sugar, 
the remainder of the water, and freeze. Just before it 
is frozen hard, a cupful of whipped cream may be added. 


CARAMEL CREAM. 

One-half pound of maple sugar, one-half cupful of 
granulated sugar, one quart of sweet milk, one pint of 
good, thick, sweet cream, three eggs. Boil maple sugar 
with a little water until it snaps when put into cold 
water. At the same time have the milk scalding on the 
stove. Separate the eggs and beat them thoroughly with 
the sugar, and when the milk has reached the boiling 
point, add the maple candy and stir briskly until it is 
smooth and of the consistency of cream. When cold 
and ready to freeze, add the pint of thick cream, and 
freeze. 


CRANBERRY SHERBET. 

(To serve with Turkey.) 

One pint of cranberry pulp. One coffee cupful of gran¬ 
ulated sugar, the juice of two lemons. Cook for five 
minutes. Cool and freeze, and just before finishing, add 
the beaten white of one egg and one tablespoonful of 
sugar mixed with it. 


APPLE DUMPLING. 

4 

One pint of sifted flour into which a teaspoonful of 
baking powder has been added, with a teaspoonful of 
salt. Work in half a cupful of butter and one heaping 
tablespoon ful of lard. Take a coffee cupful of either 
buttermilk or sour milk, into which a coffee spoonful of 
soda has been stirred (it must be dissolved in warm 
water first). Mix with the flour quickly and make a 
soft dough. Keep pouring in the milk until the dough is 
of the proper consistency. Flour the bread board and 
roll out the dough. Cut into square pieces and place a 
cored apple in the center. It must be filled with sugar 
and cinnamon. Wrap the dough about the apple neatly 
and place in a pan with a little water in it and bake the 
dumplings until well done. Half an hour should be 
sufficient. The apples must be raw. When the fruit is 
hard to cook, it can be chopped into small pieces and 
mixed with butter, sugar and cinnamon. These can be 
served with cream or with a sweet sauce made of a pint 


—134 — 


of milk and half a cup of butter. When it begins to 
scald, stir in enough flour and water to make it the con¬ 
sistency of thick cream. Season well with vanilla and 
be sure to add plenty of salt. 


CORNMEAL PUDDING. 

Make a rather thick mush out of yellow or white corn- 
meal. Take a pint and add to it three well-beaten eggs 
and salt to taste. A small cup of sugar and a cupful of 
sweet milk and one-third cupful of cream. Flavor with 
vanilla and bake in a pudding pan for an hour. Serve 
with hard sauce or foamy sauce while hot. 


APPLE DESSERT. 

Make a syrup of two cupfuls of sugar covered with 
water and into it put six rather small apples after being 
cored (they must be firm and not cook to pieces). When 
they have cooked until transparent, take out of the syrup 
and fill the centers with orange marmalade. Press 
blanched almonds into the apples and pour the syrup 
over them and serve with whipped cream. 


—* 35 — 


PICKLES 


CUCUMBER PICKLES. 

To fifty small cucumbers, that have laid for twenty- 
four hours in a strong brine and have been soaked for 
two hours in clear, cold water, use two quarts of cider 
vinegar, with one ounce of whole pepper, six red pep¬ 
pers, half an ounce of mustard seed, one ounce of ginger 
sliced, half a cupful of sugar. Heat the vinegar with 
the spices until scalding hot, and then pour over the 
cucumbers and cover. 

PLAIN CUCUMBER PICKLES. 

Get Montana cucumbers late in August, the small ones 
from Missoula or Jefferson county are fine. Soak over 
night in a rather strong brine. In the morning, wash 
off in cold water, and to fifty cucumbers use two quarts 
or a little more of vinegar, three-fourths of a cupful of 
sugar and half a pound of fresh red and green peppers. 
Scald the vinegar, with the sugar and peppers, and pour 
over the pickles, and when they are a week old they are 
ready to use. If the peppers are the slender red ones, do 
not chop up, but if they are the bell peppers, cut into 
several pieces and in a few weeks their strength will be 
through the cucumbers. 


OLD FASHIONED QUICK CUCUMBER PICKLES. 

Peel and slice good-sized cucumbers; then cut them 
into quarters lengthwise and lay in a weak solution of salt 
water over night. In the morning drain and pour over 
the cucumbers enough good vinegar to cover. Heat the 
vinegar and add one-third of a cupful of sugar and a few 


—136— 


<lashes of cayenne pepper, and as soon as they are cold, 
they are ready to serve. These will keep but a short 
* time. 


SPICED CHERRIES. 

To seven pounds of cherries, with stems on, allow 
three and three-fourths pounds of sugar, one quart vine¬ 
gar, two ounces of cloves and two sticks of cinnamon. 
Boil the vinegar with the sugar and spices for five min¬ 
utes, and after steaming the cherries for twenty minutes 
in a steamer, j>our over the mixture and put in a stone 
jar. This process may be repeated for three mornings. 
Peaches and plums may he spiced in the same way, using 
the same proportions. 


COLD TOMATO PICKLE. 

(MRS. J. M. REID, CONNELLSVILLE, PA.) 

Peel and chop one peck of ripe tomatoes, sprinkle over 
one-fourth of a cup of salt, and drain over night in a hag. 
Have ready the next morning, one cupful of chopped 
onion and two bunches of celery, chopped fine. Mix 
with the tomato and add two roots of grated horseradish, 
two red peppers, three-fourths of a cupful of white mus¬ 
tard seed, two tablespoonfuls of black pepper, three- 
fourths of a teaspoonful of ground cloves, two teaspoon¬ 
fuls of ground cinnamon, one teacupful of sugar, and 
one quart of vinegar. Mix thoroughly and bottle with 
or without sealing. 


SPICED GOOSEBERRIES. 

Six quarts of gooseberries, seven pounds of sugar, one 
pint of vinegar. Dilute with water if too strong. One 
tablespoonful each of cinnamon, cloves and allspice. Put 
the berriees in the kettle with half a cup of water and half 
the sugar and boil one hour and a half. When nearly 
cooked, add remainder of the sugar and set off the fire 
and add spices and vinegar. 


' 37 - 


MUSTARD PICKLE. 

(MRS. BENJAMIN TOWNSEND, FLORENCE, MONT.) 

Lse equal parts of white wine vinegar and water, 
enough to make three and one-half pints. Twelve ounces 
of sugar; four ounces of'salt; three ounces of best 
ground mustard; eight ounces of flour; two ounces of 
tumeric ; then use water to form a paste. Scald the vine¬ 
gar and water and pour over the paste. Cook until a nice 
creamy dressing is formed. Into this throw tiny cucum¬ 
bers, string beans, and little flowerets of cauliflower, 
which must be soaked over night in brine, and boiled 
until tender before adding to the mustard. 


TOMATO SOY. 

Twelve green tomatoes, sliced very thin; sprinkle with 
a pint of salt and let stand twenty-four hours; then w’ash 
off and drain. Add two and a half pounds of onions, 
sliced, one-fourth of a pound of dry mustard, one-half 
pound of white mustard seed; one-half ounce of black 
pepper, ground; one-half ounce of allspice, ground. 
Cover with vinegar, and let boil until as thick as jam 
(about two hours). 


CORN RELISH. 

Eighteen ears of corn; scrape and cut off all the ker¬ 
nels and use all the juice that comes out with the corn. 
One medium size head of cabbage, chopped fine; six 
onions and three green peppers, chopped fine; a pound 
of brown sugar; salt and mustard to taste. Place on 
the back of the stove and boil gently three hours. If 
necessary, thin with vinegar. 


CHERRY PICKLE. 

Twenty pounds of Bing cherries, put in a large stone 
jar and cover with very strong brine; let stand twenty- 
four hours; then drain off and wash the cherries. Now 
take vinegar, slightly weakened, add two cups of sugar. 


— * 3 ^— 


and onc-half cup of salt, and put on the stove until it boils, 
and j>our over the cherries. Leave the stems on the 
cherries.) These can be put away in a stone crock. 

WATERMELON SWEET PICKLE. 

Cut the pared rinds into thick slices, l>oil one ounce of 
alum in one gallon of water, pour over the rinds and let 
it stand in it several hours on the back of the stove. 
Take out into cold water, and when cold boil them one- 
half hour in the following: To eight pounds of fruit add 
four pounds of brown sugar, one quart vinegar, one cup 
of whole mixed spices, stick of cinnamon, allspice, cassea 
buds, cloves, less of the latter than of the former. Put 
the spices in a bag and boil with vinegar and sugar; 
skim well and add the watermelon. Cook until tender, 
or about twenty minutes; skim out the melon and put 
in stone jars. Boil the syrup five minutes longer and 
pour on the fruit. Next day pour off and boil down 
again. Do this for three mornings, keeping the spice 
bag in the syrup until the boiling is finished, then pour 
the syrup and spices over the pickles and leave in the 
jar until used. 


CHOW CHOW. 

(MRS. B. J. TOWNSEND, FLORENCE, MONT.) 

()ne-half peck of green tomatoes, after they are 
chopped ; two large heads of cabbage; fifteen large white 
onions; twenty-five cucumbers, cut up. Pack in salt 
over night, and drain and soak in vinegar and water two 
days; drain again and mix with this one pint of grated 
horseradish, one pint of small white onions, half pound 
of white mustard seed, one ounce of celery seed, one-half 
teacupful of tumeric and cinnamon, one and a half gal¬ 
lons of vinegar, boiling hot; three tablespoonfuIs of 
ground mustard; three pounds of brown sugar, and half 
a pint of olive oil. Simmer all together until tender, 
which will be about one-half hour. 

CHILI SAUCE. 

Eighteen ripe tomatoes; one pepper, or one scant half¬ 
teaspoonful of pepper; three onions; two tablespoonfuls 


— 139 — 


of salt; one cup of sugar; two cups of vinegar; one 
scant teaspoonful each of cinnamon, allspice and cloves. 
Chop all the ingredients, add the spices, sugar, salt and 
vinegar and simmer on the back of the stove for about 
four hours. 


RIPE TOMATO SOY. 

One peck of ripe tomatoes, peeled and sliced. Eight 
onions, sliced very thin. One cup of salt. Let this stand 
twenty-four hours, then drain off all liquor and add: two 
quarts of vinegar; one tablespoonful each of ground 
mustard, ginger, cloves, allspice. Stew slowly two or 
three hours. When nearly done add two pounds of 
sugar and a quarter of a pound of white mustard. 













—140— 




CHEESE AND EGGS 


CHEESE CROQUETTES. 

(MRS. A. E. HOCKEY, PORTLAND, ORE.) 

Three tablespoonfuIs butter; one-fourth cup flour; 
two-thirds cup milk ; yolks two eggs ; one cup mild cheese 
cut in very small cubes; one-half grated Gruyere cheese; 
salt and pepper; few grains cayenne. 

Make a thick white sauce, using butter, flour, and 
milk; add yolks of eggs without first beating, and stir 
until well mixed; then add grated cheese. As soon as 
cheese melts, remove from fire, fold in cheese cubes, and 
season with salt, pepper, and cayenne. Spread in a shal¬ 
low pan and cool. Turn on a board, cut in small squares 
or strips, dip in crumbs, egg, and crumbs again, fry in 
deep fat, and drain on brown paper. Serve for a cheese 
course. 


EGGS WITH ANCHOVY SAUCE. 

Boil four eggs until hard, peel and chop whites until 
fine. Put yolks through a sieve. Fry bread cut into 
fancy shapes, in butter. Make a nice cream sauce and 
color with anchovy paste; add whites of eggs. Pile 
mixture on the bread, heap yolks on top and serve. 


BAKED CHEESE OMELETTE. 

One pint of milk, one and one-half pints of bread 
crumbs, six eggs, beaten separately; lump of butter the 
size of a small egg. One-half cupful of grated cheese. 
Bake in the oven, which must not be too hot, until it is 
brown and docs not shake. 








CREAMED EGGS. 


Boil six eggs. Peel and cut in half. Now make a 
cream sauce with a coffee cupful of milk, into which an 
onion has soaked for half an hour. Lift the onion out 
as soon as the milk reaches the boiling point, pepper and 
salt the milk, and thicken with flour. Pour over the 
eggs. 


OMELET WITH RUM. 

fake six eggs and add two tablespoonfuls of sugar and 
beat separately; then mix altogether and put in a but¬ 
tered pan, which, if bubbling hot, shake a trifle to keep 
from sticking, and when the sides and bottom are cooked, 
turn out on a warm platter and fold over; sprinkle 
over a little sugar and pour six tablespoonfuls of rum. 
and set fire before sending to the table. 


OMELET BAKED. 

One pint of milk, one and one-half pints of bread 
crumbs, six eggs, beaten separately; lump of butter, one- 
half cup of grated cheese. Bake until very light. 


PASTRY RAMEKINS. 

Some puff paste, good cheese, the volk of one egg. 
Take some puff paste, roll it rather thin, sprinkle over 
it some good grated cheese and fold over; repeat three 
times, rolling it out each time. Then cut with ramekin 
cutter, brush over with the white of an egg and hake in 
a hot oven for fifteen minutes. 


CHEESE TO SERVE WITH SALAD. 

(MRS. WELLCOME.Q 

Two Neufchatel cheeses. Use salt and essence of 
garlic to taste. Butter the size of a walnut, melted. One 
dessert spoonful of olive oil. Anchovy paste to color a 
light pink. 


- 14 * 


CALIFORNIA CHEESE FOR SALAD. 

Three parts of Roquefort and one part of Neufchatcl 
cheese. Add chopped chives, paprika, anchovy paste 
and mix all together with the cheese, making a smooth 
paste with olive oil. Freeze and cut into thin slices and 
serve on toasted crackers. 


STUFFED CELERY TO SERVE WITH SALAD. 

Take celery stalks and make a paste of Roquefort and 
Philadelphia cheese, adding a spoonful of grated onion, 
forming a paste with thick sweet cream and fill the curled 
stalks of celery and place on ice until ready to serve w f ith 
salad. 


RUM OMELET. 

Five eggs. One teaspoonful of salt. One dessert 
spoonful of flour. Beat yolks and the whites separately, 
then fold tightly together, mixing the flour with the yolks 
of eggs. Cook on top of the stove, shaking all the time 
to prevent burning. When done cover top with sugar 
and pour over rum. Set fire to it and take to the table 
burning. 


WELCH RAREBIT THAT NEVER FAILS. 

Cream cheese, one pound grated. One-fourth bottle 
of old ale. Pour ale in chafing dish and when thor¬ 
oughly heated add butter the size of half an egg. Pepper 
and salt to taste. One-half teaspoonful of dry mustard. 
A dash of cayenne. When mixture boils add grated 
cheese. When thoroughly melted, add two w r ell-beaten 
eggs, stir all the time after the cheese has been put in 
and after the eggs are added let simmer for a short time. 
Serve on toast or crackers. 


BEVERAGES 


COFFEE. 

It seems that in the making of coffee, every individual 
is a law unto himself. Almost everyone has his or her 
views in regard to making coffee, and any suggestion 
here would seem uncalled for. There are today so many 
different varieties of drip coffee pots, stills, percolators 
and ordinary pots, that it is safe to say that experience 
is the only teacher and adviser. For a breakfast coffee, 
my rule is good Mocha and Java coffee, coarsely ground. 
To one cup of water allow one heaping tablespoonful 
of coffee. When it is all measured add part of one egg, 
with the shell, and mix thoroughly and dampen with a 
little cold water; after which, pour over boiling water, 
and when it just comes to a boil stir down and set on the 
side of the stove to steep. Pour over a little cold water, 
to settle it. 

The French drip coffee pot or the coffee still are the 
best for after-dinner coffee. Coffee should not boil, as 
the aroma will then fill the streets and attic, instead of 
the cup. Always have the coffee pot bright and clean, 
washing well after using, each time. 

The best coffee the author ever made has been while 
out camping. The coarsely ground coffee would be 
placed in a tight tin pail, with an egg broken over it, and 
mixed well. Then cold, fresh water from the brook 
would be poured over until the pail would be filled. This 
would take perhaps half an hour to reach the boiling 
point, but when it boiled would set it off on to a hot 
rock, pour in a little cold water and let settle until using. 
The tight lid would prevent the escape of the aroma, and 
the slow process of heating brought out all the proper¬ 
ties equally, and the result was the best coffee ever made. 


— * 44 — 


TEA FOR AFTERNOON FUNCTIONS. 

Use one-half pound of the best English Breakfast, one- 
half pound of Gunpowder and one-fourth pound of 
Orange Pekoe and mix thoroughly. 

Have the very cleanest vessel, and be governed by the 
number of cups you are going to serve as to how much 
you will need. This mixture is very strong, and one 
tablespoon fill of tea will make an ordinary potful. Steep 
five minutes and bring the teaspot to the table. Have a 
dish with the sliced lemon, another with the cube sugar, 
and a glass bowl filled with maraschino cherries. Into 
each cup, after putting in the sugar and lemon, add one 
spoonful of the maraschino and two cherries. 


CHOCOLATE FOR AFTERNOON. 

Heat one quart of milk to the scalding point, and have 
melting in a saucer over the teakettle one-fourth cake 
of Baker’s chocolate. Stir in one small spoonful of corn¬ 
starch, that has been dissolved in a little cold milk; then 
the melted chocolate and one-fourth of a cup of sugar. 
I^et it boil up. Flavor with two teaspoonfuls of vanilla. 
Into the cup pour one spoonful of good brandy; over 
this pour the chocolate. Add one tablespoonful of 
whipped cream and sprinkle over a dash of cinnamon. 
This is to be served with thin slices of bread and butter, 
or warm cream rolls, as it is too rich to serve with cake. 


CREME DE MENTHE. 

(A reliable Recipe.) 

Six ounces of spearmint (it can be bought in the mar¬ 
kets in the spring), one pound of rock candy, one quart 
of lectified spirits. 

Now secure a wide-mouthed jar, with a tight lid, and, 
after placing the mint in the jar, add the candy and pour 
over all, the spirits and let stand in a dark place until the 
candy is dissolved. Shake it occasionally until it is like 
syrup. It is equally as fine as any to be bought, and much 
cheaper, when made at home. Do not expose to the light 
at all. 


EGG NOG. 


Beat the yolks of four eggs until frothy and stir in 
one-half tea cupful of white sugar and whip until well 
mixed. Add one-half tea cupful of best rum. Let stand 
for two or three hours. When ready to be served, add 
one-half pint of good brandy and stir in slowly one quart • 
of whipped cream. 


CHERRY BOUNCE MADE FROM CHOKE 

CHERRIES. 

Take one gallon of wild choke cherries (they can be 
found everywhere in the west) and wash quickly. 
Do not let them stand in the water. Put in a demijohn 
and pour over them one gallon of whisky and let stand 
for three weeks. Turn them occasionally and keep in 
a dark place. Strain off the fruit and add a syrup made 
from one pound of sugar dissolved in water and boiled 
for three minutes. Pour over the syrup and bottle. 


FRENCH PUNCH. 

F'ive pounds of raisins. Five pounds of dried apples. 
F'ive gallons of water. Put in an earthen jar for three 
days, stirring occasionally, then bottle and put a stick of 
cinnamon and a teaspoon of sugar in each bottle. Keep 
in cool place. The punch has fermented before bottling. 


DANDELION WINE. 

(MRS. HELEN FITZGERALD SANDERS.) 

Ten quarts of dandelion blossoms. Five gallons of 
water. Two pounds of raisins, chopped fine. Four or¬ 
anges, sliced. Three lemons, sliced. Sixteen pounds of 
sugar (or fourteen pounds if tart flavor is desired). Boil 
twenty minutes. When cool, add two cakes of veast 
foam. Let stand seven days; strain through fine cloth 
and bottle. 


— I ^6— 



Take Concord grapes and wash them. Pick from the 
stem and almost cover with cold water. Be sure to have 
the kettle bright and clean (a new one is preferable). 
C ook until grapes are reduced to a pulp and take off and 
strain; use one-third cup of sugar to each quart of the 
juice and let boil up once and seal air tight while hot. 
Get some sealing wax from the drug store and put it in 
an old tin cup or can and place that in a basin of hot 
water on the stove until it melts. Cork the bottles and 
pour over the melted wax, acting as quickly as you can. 



3 
















<47 


CANDY 

DIVINITY. 

(MISS MARJORY FORD IS.) 

Three cups of sugar, one cup of corn syrup and one- 
half cup of water. Cook until it is brittle when tried in 
cold water. Then pour it onto the beaten whites of two 
eggs. Beat until it will hold itself up,—that is, until 
when lifted up with a spoon it will not run over. It 
usually takes 30 minutes. Now flavor with a few drops 
of pistachio and a spoonful of vanilla and pour onto a 
platter and cut into squares. This will be very fluffy. 


DIVINITY ROLL. 

Make candv like the above recipe and after pouring in 
the platter, add one-third pound of candied cherries, the 
same amount of candied pineapple cut up and half a 
pound of shelled pecans. Pour into a deep pan and when 
cold cut into slices. 


FUDGE. 

(WALTER STEVENS OF SEATTLE.) 

One square of chocolate. Cut it up and place on the 
stove with one cup of sweet milk and let it gradually heat 
until it boils. The fire must be slow and let it boil until 
it is thick and creamy. Add three cups of sugar and a 
lump of butter the size of a small egg and do not stir any 
more than necessarv in order to mix it. Boil until it 
is like hard wax in cold water, but be careful not to stir 
it while cooking. Flavor with two teaspoonfuls of va¬ 
nilla and stir until it is thick enough to put on a platter 
and cut into squares. 


— 14 ^— 


SEA FOAM. 

(MISS JOSIE K EL LETT.) 

One cup of brown sugar, one cup of white sugar, one 
cup of cold water. Boil all together until it forms into 
wax when put in cold water; then pour it over the beaten 
white of one egg and flavor to taste with vanilla and 
beat until it will stand alone when dipped up with a 
spoon. Drop by teaspoonfuls on buttered paper. 


FUDGE. 

Four cups of white sugar; two squares of Baker's 
chocolate; one and one-third cup of sweet cream, and 
lump of butter size of a walnut. Scrape the chocolate 
and after the cream and sugar begin to boil take out 
several spoonfuls and mix well with the chocolate until 
it is melted, then put in back with the boiling cream 
and sugar. Do not stir the mixture and let it boil until 
it is like soft wax when put into cold water. Allow it 
to get perfectly cold and then beat it until it is thick 
enough to cut with a knife. Pour on a buttered platter 
and cut into squares. Do not forget to flavor with 
vanilla. Two cupfuls of chopped black walnuts is an 
improvement. 


HOME MADE MARSHMALLOWS. 

One-half box of quick gelatine, Knox’s preferred, dis¬ 
solved in six tablespoon fuls of cold water. Two cups of 
granulated sugar. Eight tablespoon fuls of boiling water. 
Boil sugar and water together until it threads. Pour 
over the gelatine, which must be in a platter and beat 
40 minutes. When cold, cut and roll in powdered sugar. 


CREAM CANDY. 

Three cups of sugar and one cup of cream; one-halt 
teaspoonful of cream tarter. Boil until it is like hard 
wax in cold water. Pour on a platter and when cool 
pull into sticks. 


— M9~ 


PRESERVES 


ORANGE MARMALADE. 

Take twelve lemons or oranges and rub them with a 
rough towel. Divide them lengthwise into quarters; re¬ 
move the seeds and cut them into very thin slices. Weigh 
the fruit and put it into a basin with cold water, allow¬ 
ing three pints to each pound, and let it stand for twenty- 
four hours. Put it on the stove in a clean, bright kettle 
or granite pan, and boil until tender, and let stand again 
in a basin for twenty-four hours. Weigh it again and 
put it on, allowing one pound and one-half of loaf sugar 
to the pound. Let it boil briskly for a few minutes, or 
until it forms a jelly. L T se half as many lemons. 

COLD CURRANT JELLY. 

( MRS. BLACKI.OCK.) 

l ake currants, not over-ripe; do not wash them or 
allow any moisture to touch them. Squeeze all the juice 
from them, using a fruit press. To one pint of juice add 
one pint of sugar and put into a crock and stir with a 
wooden paddle or spoon for one hour. Set in the sun 
if doubtful. 


TOMATO ASPIC. 

()ne can of tomatoes, two bay leaves, two whole cloves, 
one small stick of cinnamon, one tablespoonful of vinegar, 
one-fourth of a cupful of sugar, juice of two lemons, a 
tablespoon ful of some kind of sweet wine, a teaspoon fid 
of salt and one-half package of gelatine. Boil the toma¬ 
toes and spices, omitting the wine and lemon juice, for 
twenty minutes; then strain through a cloth and add the 
wine, lemon juice and a few drops of onion juice. Put 


on the stove with the beaten white and shell of one egg 
and boil up once after adding the gelatine, which must 
be soaked one-half an hour in cold water. Take ofT, 
skim, strain and mould. 


TOMATO JELLY. 

(MRS. SANDERS.) 

One-half can of tomatoes, three cloves, one bay leaf, 
one teaspoonful of white pepper, one-fourth of a table¬ 
spoonful of Worcestershire sauce, one-fourth of a tea¬ 
spoonful of mushroom catsup, one-fourth of a box of 
gelatine, which must be soaked. One slice of onion, one 
spoonful of tarragon vinegar, one teaspoonful of sugar, 
one-half teaspoonful of thyme. Cook all together for 
twenty minutes and strain through a cloth. While on 
the stove add the gelatine and the beaten white of one 
egg, with the shell. Boil up at once and set aside to cool. 
Strain again and pour into moulds. 


CARROT MARMALADE. 

Five pounds of carrots, cook until tender and put 
through the colander, or vegetable press. Three lemons, 
cut up fine; add to the mixture. Take ecjual parts of 
sugar and pulp and place in a stewpan and boil until like 
jam, stirring constantly. It will perhaps take twenty 
minutes. 


APRICOT FLUFF. 

(MRS. EDWARD EVANS.) 

()ne pound of apricots, washed and cooked until ten¬ 
der. One can of grated pineapple. One cup of chopped 
nuts. Sugar to taste. Mix the cooked apricots and pine¬ 
apple with the sugar and cook until thick, being very 
careful not to let it burn; remove from the stove, add 
the nuts and put in a stone jar. This will keep indefi¬ 
nitely, and is delicious spread on crackers or bread. 


BAR-LE-DUC. 


Equal parts of sugar and fresh currants, not too ripe; 
honey enough to dissolve the sugar; cook until it is 
melted and add the currants. Strain out the currants 
and boil until it is like jelly, or runs thick on a spoon, 
then add currants again and boil up for a minute. Put 
away in glass tumblers and cover with melted paraffin 
wax. 


BRAN DIED PEACHES.' 

Take large firm peaches and very carefully peel them. 
To one pound of the fruit use one of sugar. Make a 
syrup of the sugar and water and lay in the peaches and 
let them come to a boil. The syrup must be skimmed 
well before the peaches are put in. Allow them to stand 
in the syrup for 24 hours, then add brandy, a pint to 
every pound of fruit. 


ROSE JAM. 

(MRS. H. L. M’lNTYRE, EAGLEYILLE, CAL.) 

In June pick the leaves of red roses but do not wash 
them. Put them through the food chopper, using the 
finest knife. Mix them with an equal measure of sugar, 
and boil, stirring constantly for twenty minutes. For 
each pint of the jam make a rich syrun with a cupful of 
water. Boil gently for twenty minutes, then add the 
rose jam. When it boils up put in glasses and cover the 
same as other jelly. 


GINGERED PEARS. 

(MRS. R. I.. llRADLEY, STEILACOOM, WASH.) 

Dice eight quarts of pears. Boil six pieces of ginger 
root from 6 to 8 hours, then shred with a knife. Boil 
three lemons whole until reduced to a pulp, then shred 
those, too. Add four quarts of sugar to the pears, then 
the ginger and lemon pulp, with the water that the ginger 
and lemons have been boiled in. Mix all together and 
cook from to 8 hours. Put away in sealed jars. 


APRICOT AND PINEAPPLE JAM. 

Six pounds of apricots; one large pineapple; equal 
parts of sugar and pineapple and three-fourths of a 
pound of sugar to one of apricots. Prepare the fruit, cut 
in small pieces and pour over sugar and let stand for an 
hour before cooking; by that time the sugar will be suf¬ 
ficiently moistened so that water will not be necessarv. 
Cook jo minutes. 


ORANGE MARMALADE. 

Slice oranges as thin as possible, using every part but 
the seeds. Cover with cold water and let stand for one 
night in a crock. Then boil quickly three-quarters of an 
hour. Put back into crock and let stand until next day. 
Then to every cupful of fruit allow a cupful of sugar. 
Boil fruit and sugar until fruit is clear and tender. It is 
then ready for use. A few lemons may be added to the 
oranges, if desired. 


TOMATO ASPIC. 

()ne-half can of tomatoes, one bay leaf, two cloves, one 
small stick of cinnamon, one-half teaspoonftil of salt, 
one-fourth teaspoonful of paprika, ten drops of onion 
juice; boil slowly for ten minutes and rub through a 
sieve and then through a cloth. One-third of a box of 
gelatine soaked in water for half an hour, two tablespoon- 
fuls of tarragon vinegar. Pour into wetted moulds. 


GRAPE FRUIT MARMALADE. 

( MRS. SELKIRK.) 

Rind of eight good sized fruit; cut fine and soak in 
salt water over night. Next morning wash and set on 
stove to simmer three-quarters of an hour. Take off and 
wash until all the bitter is gone. Cover with water and 
boil until soft. Add juice of six lemons, ten cups of 
sugar. Roil until it crystallizes. 








MINT JELLY. 

Bruise and chop one cupful of tender mint leaves and 
cover with one pint of boiling water and steep for nearly 
half an hour. Strain and add one-half a package of 
gelatine that has been soaked in warm water until dis¬ 
solved. Add to the mint water, one tablespoonful of pow¬ 
dered sugar and three tablespoon fills of lemon juice or 
vinegar. Color with spinach coloring or any good green 
fruit coloring and pour in moulds that have been im¬ 
mersed in water but not dried. 


CRAB APPLE AND MINT JELLY. 

l ake light-colored crab apples, which must be sour, 
and boil until the fruit can be mashed to a pul]). Let 
drip overnight in a cheesecloth jelly bag. In the morn¬ 
ing, pour what is wanted for mint jelly into a vessel 
by itself, adding a cup of sugar to a cup of juice, and 
enough essence of mint to make it taste strong and to 
color a pretty green. Boil until it thickens and pour into 
jellv glasses. 

j » o • 


ORANGE MARMALADE. 

Six oranges, three grape fruit and three lemons, one 
large pineapple. Wash the fruit well and then take off 
the peeling carefully. Discard the seeds and cut up the 
fruit in rather small pieces, one section can be cut in 
three pieces. (Do not cut up the pineapple until the 
mixture is ready for the last cooking. Now take a 
sharp pair of scissors and cut the peel into thin slices 
and add to the pulp and cover the whole with water. Let 
stand 24 hours. Then put on the stove in a bright kettle 
and boil until the rind is tender. Take off the fire and let 
stand another 24 hours. Weigh a pound of loaf sugar to 
every pound of fruit with juice, of course, and cook in 
several vessels until it jellies. Fill small jars or glasses 
and set away until perfectly cold, then cover. 


— 154- 





| CANDIED «)R VNGE PEEL. 

Soak the* peel of orange in salted wated for three days; 
drain and repeat three times. Cover with cold water, let 
lx)il and then drain thoroughly. Make a syrup, using one 
pound of sugar and one pint of water; skim, and in it 
simmer one pound of peel, cut in thin strips, until tender; 
then boil rapidly and stir until covered with the sugar. 

















Page. 

Weights and Measures. 8 

Some Helpful Hints.•. 11 

Soups . 13 

M eats . 20 

Vegetables . 37 

Sauces . 43 

Miscellaneous Recipes . 4b 

Miscellaneous Dishes . 54 

Salads . 66 

Bread . 74 

Cakes . 8^ 

1 

Pies and Pastry.112 

Puddings and Ices.117 

Pickles .135 

Cheese and Eggs.140 

Beverages ..•.143 

Candy .147 

Preserves .149 





















Golden Treasure 
Bread Flour 

Advance Pastry Flour 

Manufactured by 

The Treasure State Milling Company 

Manhattan, Montana 

“This bread flour is unexcelled tor making 
bread, rolls, biscuits, muffins and waffles. Xo 
flour on the market makes whiter or finer 
grained bread than that made with 

The Golden Treasure Bread Flour 


The Advance Pastry Flour 

is just what the good cook wants and needs for 
making fine loaf and layer cakes and all kinds 
of pastry. 

The author of this cook book has thoroughly 
tested the Bread and Pastry Hour made by the 
Treasure State Milling Company and has no 
hesitancy in saying that she has never used finer 
flour for bread and cakes. 

Bread as fine grained and white as delicate 
cake can be made of this flour by using sweet 
milk in the sponge and raising it with compressed 
yeast. Knead in just enough flour to make it 
like biscuit dough and let raise. Follow recipes 
for bread and cake in this cook book, using the 
GOLDEX TREASURE Bread Flour and the 
ADVANCE Pastry Flour.” 

Ask Your Grocer for It 











The Thornton 

Hotel 

Butte, Montana 


European Rates: 

$1.50 and Up Per Day 


Most Elegant Cafe 
West of New York 

Strictly modern, thoroughly fire-proof and ele¬ 
gantly furnished. Hot and cold water, steam 
heat, electric lights and telephones in every room. 
Polished hard-wood floors and rugs throughout. 
Sixty-four rooms en suite, with private baths. 
Two public baths and lavatories on each floor. 

All Night Elevator Service 


Xhornton Hotel Co., 

Proprietors 

Wm. F. Love, Manager 












































































































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